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Carrot Vichyssoise

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/3 c Chopped Leeks

    2. 1/4 c Chopped Onion

    3. 1/4 c Chopped Celery

    4. 1/2 ts Low Cal. Margarine

    5. 3 sm Potatoes (1/2 Lb.) Peeled and Diced

    6. 1/2 lb Carrots Diced

    7. 1 cn (10 3/4 Oz.) Chicken Broth

    8. 1 

    9. 1/2 ts Dried Dillweed

    10. 1/2 ts Ground Nutmeg

    11. 1 c Water Freshly Grated Nutmeg

    Instructions Jump to Ingredients ↑

    1. 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.

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