Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 pt Pearl onions
1 ts Salt
1 cn 14 oz. chicken broth
1 tb Unsalted butter
3 lg Carrots; peeled; finely
-diced
1/2 ts Dried thyme leaves; crumbled
1 tb Flour
1/4 ts Ground pepper
pn Nutmeg

With tip of paring knife, score an X in bottom of each unpeeled onion.
Place in large saucepan; cover with boiling water. Boil 3 mins.,
drain. Rinse with cold water. Cut off root end of each onion; peel.
Return to pan, cover with water. Add the salt; heat to boiling. Cook
10 to 15 mins. or until tender. Drain; set aside.

In large saucepan, combine 1/2 cup chicken broth and the butter. Heat
over med-high heat until butter melts. Add carrots and thyme; cover.
Cook 5 mins. or until very tender. Place in blender or food
processor; puree. Pour into pan; add flour. Whisk until blended. Add
remaining chicken broth, the pepper, and nutmeg; mix. Heat to
simmering, cook 2 to 3 mins. Add onions; heat through.

Per serving: 84 cal, 3 g pro, 15 g carbo, 2 g fat, 4 mg chol, 176 mg
sod

Source: McCalls, 11/93

MM by Sue Woodward (S.WOODWARD/GEnie; SWOODWARD/NVN; 72772,2247/CIS)

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