Dill carrot soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots; sliced |
| 2 | teaspoons | Vegetable oil |
| 2 | teaspoons | Garlic; crushed |
| 1 | cup | Chopped onion |
| 3½ | cup | Chicken stock |
| ¾ | cup | 2% low-fat milk |
| 2 | tablespoons | Fresh dill weed; or 1 tsp. dried |
| 2 | tablespoons | Chopped fresh chives; or green onions |
Directions
In a large saucepan of boiling water, cook carrots just until they're tender. Drain and return carrots to saucepan. Set aside.
In a non-stick skillet, heat oil. Saute garlic & onion until softened, approximately 5 minutes. Add to carrots, along with stock. Cover saucepan and simmer 25 minutes.
Puree in food processor until smooth, in batches if necessary. Return mixture to saucepan. Stir in milk, dill & chives.
Serves 4 - 6.
Make this soup and refrigerate up to 1 day ahead of serving, and reheat gently if serving warm.
Serving Ideas : Serve hot or cold, garnished with a dollop of yogurt.
NOTES : from Rose Reisman Brings Home Light Cooking, MacMillan, Toronto, 1993 ISBN 0-7715-9000-8 To save tears, instead of chopping onion, can use 4 tablespoons dried onions, rehydrated in boiling water and then drained.
This should work with Lacteeze or other lactose-reduced milk.
Recipe by: Rose Reisman Brings Home Light Cooking, p. 30 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Sep 19, 1998, converted by MM_Buster v2.0l.