Meredith hladick's carrot soup - country cooking
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1 | cup | Finely chopped onion |
| 1½ | pounds | Carrots, thinly sliced |
| 4 | cups | Vegetable broth |
| ½ | teaspoon | Salt (options) |
| ½ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Ground ginger |
| ¼ | cup | Part-skim ricotta cheese |
| 2 | tablespoons | Chopped fresh dill |
Directions
1. In heavy 4-quart saucepan, melt butter over medium heat. Add onion; saute until tender. Add carrot slices, 3 C of broth, salt, if desired, and the pepper and ginger. Cover and cook over low heat 30 minutes.
2. With slotted spoon, remove carrots and onion from saucepan to food processor fitted with chopping blade. Process carrots and onion with ricotta cheese and remaining 1 C of broth until smooth.
3. Pour carrot mixture back into saucepan. Heat to boiling, stirring until well mixed. Stir in dill. Serve hot.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
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