Carrot Vichyssoise

Ingredients

30 gr leeks
30 gr onion
26 gr celery
7 gr low cal
3 potatoes
120 gr carrots
2 gr dillweed
1 gr nutmeg
240 ml water

Instructions

Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth. Pour Mixture Into A Bowl. Repeat Procedure With Remaining Vegetables & Liquid. Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6 Hours. Garnish With Grated Nutmeg. (Fat 1.2 Chol. 0.)