Carrot vichyssoise

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.)
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

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.)

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