Creamy vegetable soup-1

Yield: 4 servings

Measure Ingredient
3 cups Carrots -- thinly sliced
1 cup Chopped onion
⅔ cup Chopped celery
1½ cup Potatoes -- diced
1 \N Clove garlic -- minced
½ teaspoon Sugar
2 teaspoons Cooking oil
4 cups Chicken broth
1 dash Ground nutmeg
1 dash Pepper

In a dutch oven or soup kettle over med.-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 min. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30 to 40 min. or until vegetables are tender. Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Yield: 4 servings.

Recipe By : Taste Of Home

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