Carrot Vichyssoise Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Chopped Leeks,
1/4 cup: Chopped Onion,
1/4 cup: Chopped Celery,
1 1/2 tsp: Low Cal. Margarine,
3 small: Potatoes, 1/2 Lb.
Peeled & Diced,
1/2 lbs: Carrots Diced,
1 can: , (10 3/4 Oz.) Chicken Broth
1 1/2 tsp: Dried Dillweed,
1/2 tsp: 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 1.2 Chol. 0.)
Source from luhu.jp
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 1.2 Chol. 0.)
Source from luhu.jp
Tags
Soups/stews