Chilled tomato carrot soup

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter or margarine
1 pounds Carrots, peeled and thinly sliced
1 cup Chopped onion
1 \N Clove garlic minced
8 mediums Fresh tomatoes (about 2 lbs) peeled and chopped
1 can Chicken broth
½ teaspoon Each basil and thyme,crushed
½ teaspoon Salt
⅛ teaspoon Each, pepper and nutmeg
1 cup Milk
\N \N Chopped parsley

In large saucepan, melt butter. Add carrots, onion and garlic; cook five minutes. Add seven of the tomatoes, chicken broth, basil, thyme, salt, pepper and nutmeg. Bring to a boil. Reduce heat, cover and simmer 30 minutes or until vegetables are tender. In electric blender or food processor fitted with metal blade, puree thoroughly in batches. Pour into large bowl and stir in milk. (For freezing do not put in milk until you thaw it out). Chill thoroughly, Stir in remaining chopped tomato. Sprinkle with parsley. Makes six servings.

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