Yield: 4 servings
Measure | Ingredient |
---|---|
⅓ cup | Chopped Leeks |
¼ cup | Chopped Onion |
¼ cup | Chopped Celery |
1½ teaspoon | Low Cal. Margarine |
3 smalls | Potatoes (1/2 Lb.) |
\N \N | Peeled & Diced |
½ pounds | Carrots Diced |
1 can | (10 3/4 Oz.) Chicken Broth |
1½ teaspoon | Dried Dillweed |
½ teaspoon | Ground Nutmeg |
1 cup | Water |
\N \N | Freshly Grated Nutmeg |
Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min.
Add Potatoes, Carrots & Chicken Broth. Bring To A Boil, Reduce Heat & Simmer 20 Min. OR Until Vegetables Are Tender. With Knife Blade in Processor, Add Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth. Pour Mixture Into A Bowl. Repeat Procedure With Remaining Vegetables & Liquid. Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6 Hours. Garnish With Grated Nutmeg.
(Fat 1⅕ Chol. 0.)