Carrot vichyssoise
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Carrot vichyssoise
  Carrots  
Last updated 6/12/2012 12:46:45 AM. Recipe ID 7156. Report a problem with this recipe.
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      Title: Carrot vichyssoise
 Categories: Soups/stews
      Yield: 4 Servings
 
    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.)
 




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Recipe ID 7156 (Apr 03, 2005)

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