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Carrot VichyssoiseRecipe : Carrot Vichyssoise
Procedure :
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 & 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 & 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.) |
