Chilled Carrot Soup
|Chopped carrots||1 Cup (16 tbs)|
|Potato||1 Large, peeled and chopped|
|White of leek||1 Medium, chopped|
|Canned ready to serve chicken broth||14 1⁄2 Ounce (1 Can)|
|Fresh lemon juice||1 Tablespoon|
|Dried summer savory||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Half and half||1 Cup (16 tbs)|
In 1 1/2-quart casserole, combine all ingredients, except half-and-half.
Microwave at High for 20 to 25 minutes, or until vegetables are very tender, stirring twice.
Let stand, covered, for 5 minutes.
Pour into blender or food processor bowl.
Process until smooth.
Return vegetable mixture to casserole.
Blend in half-and-half.
Chill for at least 4 hours.