Carrot Vichyssoisesoups/stews 1/3 cup chopped leeks 1/4 cup chopped onion 1/4 cup chopped celery 1 1/2 teaspoon low cal. margarine 3 small potatoes (1/2 lb.) 1 peeled & diced 1/2 lb carrots diced 1 can (10 3/4 oz.) chicken broth 1 1/2 teaspoon dried dillweed 1/2 teaspoon ground nutmeg 1 cup water 1 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.) |
