Carrot vichyssoise
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Chopped Leeks |
| ¼ | cup | Chopped Onion |
| ¼ | cup | Chopped Celery |
| 1½ | teaspoon | Low Cal. Margarine |
| 3 | smalls | Potatoes (1/2 Lb.) |
| 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 |
| Freshly Grated Nutmeg | ||
Directions
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.)