Carrot and tomato soup with dill

8 Servings

Ingredients

Quantity Ingredient
½ pounds Carrot; sliced
2 mediums Onions; sliced (1 1/4 cup)
2 Potatoes; cubed (1 1/2 cup)
4 cups Tomatoes; cubed
1 Bay leaf
6 cups Chicken stock
1 cup Evaporated skim milk
2 tablespoons Lemon juice
¼ cup Fresh dill; chopped

Directions

Combine vegetables, bay leaf and chicken stock. Cook in Microwave for 30 minutes on High Remove bay leaf. Put solids in blender and puree. Add back to dish. Add 1 cup evaporated skim milk. Heat well in Microwave. Add lemon juice and dill just before serving. MC formatting by bobbi744@...

Recipe by: Doris Jehle

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 04, 1998

Related recipes