Dill carrot soup

6 Servings

Ingredients

Quantity Ingredient
1 pounds Carrots; sliced
2 teaspoons Vegetable oil
2 teaspoons Garlic; crushed
1 cup Chopped onion
3½ cup Chicken stock
¾ cup 2% low-fat milk
2 tablespoons Fresh dill weed; or 1 tsp. dried
2 tablespoons Chopped fresh chives; or green onions

Directions

In a large saucepan of boiling water, cook carrots just until they're tender. Drain and return carrots to saucepan. Set aside.

In a non-stick skillet, heat oil. Saute garlic & onion until softened, approximately 5 minutes. Add to carrots, along with stock. Cover saucepan and simmer 25 minutes.

Puree in food processor until smooth, in batches if necessary. Return mixture to saucepan. Stir in milk, dill & chives.

Serves 4 - 6.

Make this soup and refrigerate up to 1 day ahead of serving, and reheat gently if serving warm.

Serving Ideas : Serve hot or cold, garnished with a dollop of yogurt.

NOTES : from Rose Reisman Brings Home Light Cooking, MacMillan, Toronto, 1993 ISBN 0-7715-9000-8 To save tears, instead of chopping onion, can use 4 tablespoons dried onions, rehydrated in boiling water and then drained.

This should work with Lacteeze or other lactose-reduced milk.

Recipe by: Rose Reisman Brings Home Light Cooking, p. 30 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Sep 19, 1998, converted by MM_Buster v2.0l.

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