Creamy Carrot Soup
|Onion||1 Medium, diced|
|Raw carrots||2 Cup (32 tbs), thinly sliced|
|Chicken stock||4 Cup (64 tbs)|
|Nonfat dry milk||1 Cup (16 tbs)|
1. Saute onions until transparent. Remove and place in blender. Do not run.
2. Saute carrots until tender-crisp. Reserve 1 cup carrots. Put remaining carrots with the onions in the blender. Add 1 cup chicken stock, and puree.
3. Dissolve milk powder in remaining 3 cups of chicken stock.
4. Combine milk, puree, and remaining carrots in the top of a double boiler or in a microwave oven. Heat. Garnish with parsley or dill