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CHILLED TOMATO CARROT SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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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 2
-lbs) 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.
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