Dill Carrot Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Carrots, sliced
2 tsp: Vegetable oil,
2 tsp: Garlic, crushed
1 cup: Chopped onion,
3 1/2 cup: Chicken stock,
3/4 cup: 2% low-fat milk,
2 tbsp: Fresh dill weed, or 1 tsp. dried
2 tbsp: Chopped fresh chives, or green onions
Directions:
In a large saucepan of boiling water, cook carrots just until theyre
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" on Sep 19,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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"
1998, converted by MM_Buster v2.0l.
Source from luhu.jp