Cream of carrot soup a la alexandria
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | 10 1/4 |
| 6 | mediums | Carrots -- cut in tiny |
| Pieces | ||
| 1 | cup | Cottage cheese, creamed |
| ½ | cup | Plain yogurt |
| 1 | cup | Celery -- chopped fine |
| 1 | cup | Onion -- chopped fine |
| 2 | cups | Milk |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| Croutons -- optional | ||
| Chicken broth | ||
Directions
In a 3-qt. saucepan, combine the chicken broth, carrots, celery, and onion.
Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until the vegetables are tender. Transfer the mixture to a blender container. Add the cottage cheese; cover and blend until the mixture is smooth. Return the mexture to the saucepan. Stir in the milk, salt, and pepper; heat through, but do not boil. Transfer to serving dish. Add a dollop of yogurt. With a spoon gently swirl to add a nice design and sprinkle wit h croutons, if dersired.
Recipe By : Sigi Trumee
File
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