Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Chopped Leeks 1/2 lb Carrots Diced
1/4 c Chopped Onion 1 cn (10 3/4 Oz.) Chicken Broth
1/4 c Chopped Celery 1 1/2 ts Dried Dillweed
1 1/2 ts Low Cal. Margarine 1/2 ts Ground Nutmeg
3 sm Potatoes (1/2 Lb.) 1 c Water
Peeled and Diced Freshly Grated Nutmeg

Saute Leeks, Onion and Celery in Margarine in A Large Saucepan 3 Min.
Add Potatoes, Carrots and Chicken Broth. Bring To A Boil, Reduce Heat
and Simmer 20 Min. OR Until Vegetables Are Tender. With Knife Blade in
Processor, Add Half Of Cooked Vegetables and Half Of Liquid. Process 5
Min. OR Until Smooth. Pour Mixture Into A Bowl. Repeat Procedure
With Remaining Vegetables and Liquid. Add Dill, Nutmeg and Water To
Puree. Stir Well. Cover, Refrigerate 6 Hours. Garnish With Grated
Nutmeg.
(Fat 1.2 Chol. 0.)

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