===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-08-93 (19:08)             Number: 361
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Dilly Iced Carrot Soup         Conf: (37) Home Cooki
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                           Dilly Iced Carrot Soup

2 teaspoons margarine
1 cup onion, coarsely chopped
1 tablespoon all-purpose flour
3 1/3 cups chicken stock or broth (defatted), divided
2 1/2 cups carrots (about 1 pound), chopped
3/4 cup potato, peeled and diced
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup low-fat plain yogurt
1 tablespoon fresh dill weed, coarse stems removed or 1 teaspoon dried dill
      weed
Dill weed sprigs for garnish (optional)

   In a 3-quart saucepan over medium heat, melt margarine.  Add onion and
cook, stirring, until slightly soft, about 4 minutes.  Stir in flour until
well blended and continue cooking and stirring 30 seconds longer.  Gradually
add 2 cups of stock, stirring until smooth.  Add carrots, potato, salt, and
white pepper, and bring mixture to a boil over medium-high heat.
   Lower heat and simmer, covered, stirring occasionally, 12 to 15 minutes or
until carrots are just cooked through.  Remove pan from heat and let mixture
cool slightly.
   Transfer mixture to blender.  Blend on low speed 10 seconds; then raise
speed to high and blend until completely pureed and smooth.  Transfer soup to
noncorrosive storage container.
   Combine remaining 1 1/3 cups stock and yogurt in blender.  Blend a few
seconds until thoroughly combined.  Stir yogurt mixture and dill weed into
soup storage container.  Refrigerate at least 4 hours and up to 48 hours
before serving.
   Ladle soup into small bowls or soup cups.  Garnish servings with sprig of
dill weed if desired.
   Makes 5 to 6 servings.

  
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