Title: Cream of Carrot Soup a la Alexandria
Categories: Soups, Vegeatables
Yield: 2 Servings

1 cn 10 1/4
6 md Carrots -- cut in tiny
Pieces
1 c Cottage cheese, creamed
1/2 c Plain yogurt
1 c Celery -- chopped fine
1 c Onion -- chopped fine
2 c Milk
1/4 ts Salt
1/8 ts Pepper
Croutons -- optional
Chicken broth

In a 3-qt. saucepan, combine the chicken broth, carrots, celery, and onion.
Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or
until the vegetables are tender. Transfer the mixture to a blender
container. Add the cottage cheese; cover and blend until the mixture is
smooth. Return the mexture to the saucepan. Stir in the milk, salt, and
pepper; heat through, but do not boil. Transfer to serving dish. Add a
dollop of yogurt. With a spoon gently swirl to add a nice design and
sprinkle wit h croutons, if dersired.

Recipe By : Sigi Trumee

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip