Dilled carrot bisque
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Low-sodium chicken broth |
| 3 | cups | Sliced carrots |
| ¼ | cup | Fresh parsley; chopped |
| 3 | tablespoons | Shallots; chopped |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Dried dill weed |
| ¼ | teaspoon | Ground black pepper; or to taste |
| ½ | cup | Skim milk |
Directions
Combine all ingredients except milk in a saucepan and bring to a boil over moderate heat. Reduce heat, cover and simmer for about 30 minutes, until carrots are tender. In a blender of food processor at medium speed, blend about ¼ of the mixture at a time until smooth. Return to saucepan, add milk, and heat about 1 minute. Serves 4.
NOTES : This carrot soup owes its richness to the carrots, not to butter or cream. You can have seconds without feeling guilty.
Recipe by: World Wide Recipes: TheChef@...
Posted to recipelu-digest by Valerie Whittle <catspaw@... (Valerie Whittle)> on Mar 13, 1998
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