Recipe - Carrot And Dill Soup

Vegetable cooking spray;
(see note above)
6 Oz. onion; coarsely chopped
1 Three fourths pound Carrots; cut or sliced up
Three fourths pound Sweet potatoes; baked whole
for 1 hour
One half pound Baking potatoes; baked whole
for 1 hour
5 cup Defatted chicken stock
One half teaspoon Scant ground white pepper
1 tablespoon Lemon juice
2 tablespoon Fresh dill; finely chopped
Reduced fat or fatfree 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 lowfat. Here's one of
themCarrot & Dill Soup. The original recipe calls for sautéing vegetables
in 2 Tbsp. butter; nonstick vegetable spray can be used to keep this recipe
virtually fatfree. 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 MCPER


Posted to Digest eatlf.v097.n027 by "bill pawelko"
billjr1@bellatlantic.net on Jan 23, 1998