Carrot and tomato soup with dill
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Carrot; sliced |
| 2 | mediums | Onions; sliced (1 1/4 cup) |
| 2 | Potatoes; cubed (1 1/2 cup) | |
| 4 | cups | Tomatoes; cubed |
| 1 | Bay leaf | |
| 6 | cups | Chicken stock |
| 1 | cup | Evaporated skim milk |
| 2 | tablespoons | Lemon juice |
| ¼ | cup | Fresh dill; chopped |
Directions
Combine vegetables, bay leaf and chicken stock. Cook in Microwave for 30 minutes on High Remove bay leaf. Put solids in blender and puree. Add back to dish. Add 1 cup evaporated skim milk. Heat well in Microwave. Add lemon juice and dill just before serving. MC formatting by bobbi744@...
Recipe by: Doris Jehle
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 04, 1998