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Tuesday, March 05 2013

This simple soup recipe has only six ingredients and freezes well. An ideal make ahead dish to bring out on busy days.


Carrot-Dill Soup
Recipe from 
Servings: Makes 12 servings
Prep Time: 20 mins
Total Time: 1 hr 5 mins
     lb.  carrots, sliced (about 5 cups)
     large  onion, chopped (1 cup)
    1/4  cup  butter
     49-oz. cans  reduced-sodium chicken broth
     cup  uncooked long grain white rice
    1/4  cup  snipped fresh dill or sliced green onions
        Salt and pepper
In a 6 to 8-quart Dutch oven cook carrots and onion in hot butter until onions are tender. Add broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer one-third of the soup at a time to a blender. Cover and blend until smooth. Stir in dill. Season to taste with salt and pepper. Serve immediately or cool for 30 minutes.
To freeze, transfer cooled soup into three 1-1/2- to 2-quart (6 to 8 cup) freezer containers. Seal, label, and freeze up to 2 months.
To reheat frozen soup, transfer soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes, until heated through, stirring occasionally. Makes 12 servings ( or three 4-serving portions).

test kitchen tip
To remove frozen soup from container, dip bottom of container in hot water.
nutrition information
Per serving: Calories 138, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 10 mg, Sodium 707 mg, Carbohydrate 21 g, Total Sugar 4 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 5%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:00 am   |  Permalink   |  0 Comments  |  Email

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