Carrot Vichyssoise

19.09.2008 | Author: Cook | Posted in Soups
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Carrot Vichyssoise


Servings: 4
Ingredients: 

  • 1/3 c  Chopped Leeks
    • 

  • 1/4 c  Chopped Onion
    • 

  • 1/4 c  Chopped Celery
    • 

  • 1 1/2 ts Low Cal. Margarine
    • 

  • 3 sm Potatoes (1/2 Lb.)
    • 

  • Peeled and Diced
    • 

  • 1/2 lb Carrots Diced
    • 

  • 1 cn (10 3/4 Oz.) Chicken Broth
    • 

  • 1 1/2 ts Dried Dillweed
    • 

  • 1/2 ts Ground Nutmeg
    • 

  • 1 c  Water
    • 

  • Freshly Grated Nutmeg
    •

Saute Leeks, Onion and Celery in Margarine in A Large Saucepan 3 Min. Add
Potatoes, Carrots and Chicken Broth. Bring To A Boil, Reduce Heat and Simmer
20 Min. OR Until Vegetables Are Tender. With Knife Blade in Processor, Add
Half Of Cooked Vegetables and Half Of Liquid. Process 5 Min. OR Until Smooth.
Pour Mixture Into A Bowl. Repeat Procedure With Remaining Vegetables and
Liquid. Add Dill, Nutmeg and Water To Puree. Stir Well. Cover, Refrigerate 6
Hours. Garnish With Grated Nutmeg.
(Fat 1.2 Chol. 0.)





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