Ingredients
- 3 potatoes
- 1 c water
- 1/2 lb carrots (diced)
- 3/8 c leeks (chopped)
- 1/4 c onion (chopped)
- 1/4 c celery (chopped)
- 1 1/2 ts low cal
- 1 1/2 ts dillweed (dried)
- 1/2 ts nutmeg (ground)
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.)
