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Ingredients:
2 tbsp. butter or margarine
1 lg. onion, chopped
4 c. raw potatoes, cubed 1/4"
1 c. light cream or milk
1 lg. carrot, chopped
4 c. chicken broth
2 tbsp. chopped fresh dill
1 (16 oz.) can whole kernel corn
Optional: 1 c. grated Cheddar cheese
Direction:
Melt butter in large pan. Add
onion, potato and carrot. Cover and cook over very low heat
5-10 minutes. Add broth, salt and pepper to taste. Simmer
until vegetables are tender. Remove from heat. Puree 1/2 of
mixture or blender or food processor. Return puree to reserve
mixture in pan and stir in cream. Add corn; return to heat if
necessary. DO NOT Boil! Serve garnished with cheese, if
desired. Note: If dill is not available; the soup's great
without it!.
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For
Details about Ingredients , check your nearest American Store
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