Title: Carrot Soup (Milchig)
Categories: Vegetable Soup Jewish
Yield: 6 Servings

4	tb	Butter or margarine
2		Leeks, cleaned & thin sliced
8		Carrots, peeled & cut into 1-in chunks
2		Potatoes, peeled & diced
4	c	;water
1	tb	Kosher salt
1	pn	White pepper
1	pt	Heavy cream or evaporated milk
1		To 2 Tb fresh dill, chopped (for garnish)

In 3-qt saucepan, heat butter or margarine & saute leeks until they start to turn translucent. Add carrots, potatoes, enough water to cover everything by 1-inch, salt, & white pepper. Simmer, uncovered, for 30 to 40 mins, until carrots are tender. Place in a blender or food processor & puree soup. Pour pureed soup into a saucepan or tureen & stir in the heavy cream or evaporated milk. If serving hot, heat gently but do not allow the soup to boil. If serving cold, chill in the refrigerator for several hrs. Serve w/sprinkling of fresh chopped dill. Makes 6 to 8 servings.

NOTE: This soup is delicious w/heavy cream, but if you are watching calories & fat, substitute evaporated milk for the heavy cream & it will still be very delicious.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990. DPileggi in Houston, Texas

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