Carrot And Dill Soup
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Carrot And Dill Soup
  Dill    Carrots    Soups  
Last updated 6/12/2012 1:12:24 AM. Recipe ID 40350. Report a problem with this recipe.
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      Title: Carrot and dill soup
 Categories: None
      Yield: 6 Servings
 
           Vegetable cooking spray;
           -(see note above)
      6    Oz. onion; coarsely chopped
  1 3/4 lb Carrots; sliced
    3/4 lb Sweet potatoes; baked whole
           -for 1 hour
    1/2 lb Baking potatoes; baked whole
           -for 1 hour
      5 c  Defatted chicken stock
    1/2 ts Scant ground white pepper
      1 tb Lemon juice
      2 tb Fresh dill; finely chopped
           Reduced fat or fat-free sour
           -cream; as garnish,
           -(optional)
 
  I found "Lee Bailey's Soup Meals" in my local library. There's
  several very nice soup recipes that are very easily converted to
  low-fat. Here's one of them--Carrot & Dill Soup. The original recipe
  calls for sautéing vegetables in 2 Tbsp. butter; nonstick vegetable
  spray can be used to keep this recipe virtually fat-free. I used 1
  Tbsp. olive oil which for 6 servings would give you about 2.5 Gms.
  fat.
  
  Spray pan or heat oil and sauté onion until light golden and just
  beginning to brown.
  
  Scrape sautéed onion into blender, deglaze pan with a little of the
  chicken stock, and add this to the onion. Add carrots and puree.
  
  Scoop out potato pulp and add along with white pepper, and lemon
  juice. Puree until thoroughly mixed and very fine.
  
  Pour mixture into saucepan, then add dill and stock. Simmer over very
  low heat for about 15 minutes.
  
  Soup may be thinned with additional stock. Correct seasoning, and
  serve warm with a dollop of sour cream, or yogurt.
  
  >From Lee Bailey's Soup Meals 1989, page 54.
  
  > >SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040). >phanneman
  MC-PER >
  




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Recipe ID 40350 (Apr 03, 2005)

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