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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 15 minutes Cool: 10 minutes Cook: 25 minutes Ingredients:
vegetable cooking spray |
1 tablespoon margarine |
1/2 cup chopped onion |
1/2 cup sliced celery |
1 pound carrots, scraped and thinly sliced |
2 cups canned no-salt-added chicken broth |
1/2 cup evaporated skimmed milk |
1 1/4 teaspoons chopped fresh dillweed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Coat a saucepan with cooking spray. Add margarine; place over medium-high heat until margarine melts. Add onion and celery; saute until tender. Add carrot and broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Remove from heat; cool 10 minutes.
2. Transfer mixture to container of an electric blender; cover and process until smooth. Return to saucepan. Add milk; cook 3 minutes or until thoroughly heated. Stir in dillweed, salt, and pepper.
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