Title: Chilled Tomato Carrot Soup
Categories: Soup
Yield: 6 Servings
| 2 | tb | Butter or margarine |
| 1 | lb | Carrots, peeled and thinly sliced |
| 1 | c | Chopped onion |
| 1 | | Clove garlic minced |
| 8 | md | Fresh tomatoes; about two pounds peeled and chopped |
| 1 | cn | Chicken broth |
| 1/2 | ts | Each basil and thyme; crushed |
| 1/2 | ts | Salt |
| 1/8 | ts | Each, pepper and nutmeg |
| 1 | c | Milk |
| | | Chopped parsley |
In large saucepan, melt butter. Add carrots, onion and garlic; cook five
minutes. Add seven of the tomatoes, chicken broth, basil, thyme, salt,
pepper and nutmeg. Bring to a boil. Reduce heat, cover and simmer 30
minutes or until vegetables are tender. In electric blender or food
processor fitted with metal blade, puree thoroughly in batches. Pour into
large bowl and stir in milk. (For freezing do not put in milk until you
thaw it out). Chill thoroughly, Stir in remaining chopped tomato. Sprinkle
with parsley. Makes six servings. By fatfree-request@fatfree.com on Jun 16,
1997