Cream of Carrot Soup
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Carrots||8 Medium, scraped and sliced|
|Onions||3 Medium, chopped|
|Hot chicken broth/Hot chicken stock||4 Cup (64 tbs)|
|Plain yogurt||8 Ounce (1 Container)|
|Light cream||1⁄2 Cup (8 tbs)|
|Chopped fresh chives/2 tablespoons freeze-dried chives||1⁄4 Cup (4 tbs)|
Melt butter in a large frying pan; saute carrots and onion until onion is tender.
Add chicken broth, cover and simmer 1 hour.
Puree mixture in blender; pour into a 2-quart saucepan.
Add yogurt and cream; stir until smooth.
Keep on low heat until ready to serve; do not boil.
Serve garnished with chives.