Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 45 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
Preparation
In a large saucepan of boiling water, cook carrots just until theyre tender. Drain and return carrots to saucepan. Set aside. In a non-stick skillet, heat oil. Saute garlic & onion until softened, approximately 5 minutes. Add to carrots, along with stock. Cover saucepan and simmer 25 minutes. Puree in food processor until smooth, in batches if necessary. Return mixture to saucepan. Stir in milk, dill & chives. Serves 4 - 6. Make this soup and refrigerate up to 1 day ahead of serving, and reheat gently if serving warm. Serving Ideas : Serve hot or cold, garnished with a dollop of yogurt. NOTES : from Rose Reisman Brings Home Light Cooking, MacMillan, Toronto, 1993 ISBN 0-7715-9000-8 To save tears, instead of chopping onion, can use 4 tablespoons dried onions, rehydrated in boiling water and then drained. This should work with Lacteeze or other lactose-reduced milk. Recipe by: Rose Reisman Brings Home Light Cooking, p. 30 Posted to EAT-LF Digest by "Ellen Pickett" on Sep 19, 1998, converted by MM_Buster v2.0l.
