Carrot and dill soup

6 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray; (see note above)
6 Oz. onion; coarsely chopped
1¾ pounds Carrots; sliced
¾ pounds Sweet potatoes; baked whole for 1 hour
½ pounds Baking potatoes; baked whole for 1 hour
5 cups Defatted chicken stock
½ teaspoon Scant ground white pepper
1 tablespoon Lemon juice
2 tablespoons Fresh dill; finely chopped
Reduced fat or fat-free sour cream; as garnish, (optional)

Directions

I found "Lee Bailey's Soup Meals" in my local library. There's several very nice soup recipes that are very easily converted to low-fat. Here's one of them--Carrot & Dill Soup. The original recipe calls for sautéing vegetables in 2 Tbsp. butter; nonstick vegetable spray can be used to keep this recipe virtually fat-free. I used 1 Tbsp. olive oil which for 6 servings would give you about 2½ Gms. fat.

Spray pan or heat oil and sauté onion until light golden and just beginning to brown.

Scrape sautéed onion into blender, deglaze pan with a little of the chicken stock, and add this to the onion. Add carrots and puree.

Scoop out potato pulp and add along with white pepper, and lemon juice.

Puree until thoroughly mixed and very fine.

Pour mixture into saucepan, then add dill and stock. Simmer over very low heat for about 15 minutes.

Soup may be thinned with additional stock. Correct seasoning, and serve warm with a dollop of sour cream, or yogurt.

>From Lee Bailey's Soup Meals 1989, page 54.

> >SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040). >phanneman MC-PER >

Posted to Digest eat-lf.v097.n027 by "bill pawelko" <billjr1@...> on Jan 23, 1998

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