Carrot and Potato Soup Recipe
Ingredients
| Large baking potatoes - 2 (1 lb), peeled | ||
| Carrots | 3 | |
| Small onion | 1 | |
| Chicken broth | 1 Can (10oz) | |
| Milk or light cream - 1 cup | ||
| Dill weed | 1/2 Teaspoon, dried | |
| Dill | 1 1/2 Teaspoon, snipped | |
| Salt | 1/4 Teaspoon | |
Directions
MAKING
1 In the food processor using chopping blades, chop potatoes, carrots and onion or cut them in to small pieces.
2 In a microwave safe 3-quart dish, put the chopped vegetables.
3 Over the vegetables, pour 1/2 of chicken broth.
4 Using a plastic wrap or lid cover the dish and microwave at high (100% power), for 10 minutes.
5 To a blender or food processor, transfer the vegetables and liquid and process to puree.
6 Return pureed vegetables to the dish, and add the remaining chicken broth, milk, dill and salt.
7 Cover and microwave at medium (50% power) for 10 minutes.
SERVING
8 Serve hot.
1 In the food processor using chopping blades, chop potatoes, carrots and onion or cut them in to small pieces.
2 In a microwave safe 3-quart dish, put the chopped vegetables.
3 Over the vegetables, pour 1/2 of chicken broth.
4 Using a plastic wrap or lid cover the dish and microwave at high (100% power), for 10 minutes.
5 To a blender or food processor, transfer the vegetables and liquid and process to puree.
6 Return pureed vegetables to the dish, and add the remaining chicken broth, milk, dill and salt.
7 Cover and microwave at medium (50% power) for 10 minutes.
SERVING
8 Serve hot.
Chef
