Cream of Carrot Soup
Courtesy of Wisconsin Milk Marketing Board
Servings: 6
Prep Time: 20 Min.
Cook Time: 30 Min.
Prep Time: 20 Min.
Cook Time: 30 Min.
What you need:
* 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)
* 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.
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.