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Cream of Carrot Soup
Courtesy of Wisconsin Milk Marketing Board
Servings: 6
Prep Time: 20 Min. Cook Time: 30 Min. What you need:
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+ 1 can (10 3/4 oz.) condensed chicken broth
+ 6 medium carrots, sliced + 1 c. chopped celery + 1 c. chopped onion + 1 c. cottage cheese + 2 c. milk + 1/4 tsp. salt + 1/8 tsp. pepper + 1/2 plain yogurt + croutons (optional) What to do:
1. In a 3 qt. saucepan, combine condensed chicken broth, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 min., or until vegetables are tender. Transfer the mixture to a blender. Add the cottage cheese; cover and blend until mixture is smooth. (Or, working with half the mixture at a time, process in a food processor.)
2. Return mixture to saucepan. Stir in the milk, salt and pepper; heat through but do not boil. Transfer mixture to tureen; dollop with yogurt. With a spoon, gently swirl the yogurt into the soup. Sprinkle with croutons, if desired. |
