Recipe - Dilled Carrot Bisque

3 cup Lowsodium chicken broth
3 cup Sliced carrots
One fourth cup Fresh parsley; chopped
3 tablespoon Shallots; chopped
1 Clove garlic; minced
1 teaspoon Dried dill weed
One fourth teaspoon Ground black pepper; or to
taste
One half cup Skim milk

Combine all ingredients except milk in a saucepan and bring to a boil over
moderate heat. Reduce heat, cover and simmer for about 30 minutes, until
carrots are tender. In a blender of food processor at medium speed, blend
about One fourth of the mixture at a time until smooth. Return to saucepan, add
milk, and heat about 1 minute. Serves 4.

NOTES : This carrot soup owes its richness to the carrots, not to butter or
cream. You can have seconds without feeling guilty.

Recipe by: World Wide Recipes: TheChef@wwrecipes.com

Posted to recipeludigest by Valerie Whittle catspaw@inetnow.net (Valerie
Whittle) on Mar 13, 1998