Cream of Carrot Soup
Courtesy of Wisconsin Milk Marketing Board 6 Servings • 20 Min. Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| 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) |
Directions:
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.
