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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (20164)	9/11/2007 7:27:00 AM
From: William H Huebl	Read Replies (2) \| Respond to of 25073

Well if you are growing them in the Atlanta area, it has been too dry there to grow anything? The tomato plant, in well drained soil, needs as much as a gallon of water a day. So that would be my guess. The following recipe was taken from BHG email sent out yesterday and it sounds good. A comment was made that it was terrific and that you may want to only puree half the soup to provide some welcome texture. I will make a smaller version of this tonight... let you know how it comes out! Carrot-Dill Soup Prep: 20 minutes Cook: 45 minutes 2 lb. carrots, sliced (about 5 cups) 1 large onion, chopped (1 cup) 1/4 cup butter 2 49-oz. cans reduced-sodium chicken broth 1 cup uncooked long grain white rice 1/4 cup snipped fresh dill or sliced green onions Salt and pepper 1. In a 6 to 8-quart Dutch oven cook carrots and onion in hot butter until onions are tender. Add broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer one-third of the soup at a time to a blender. Cover and blend until smooth. Stir in dill. Season to taste with salt and pepper. Serve immediately or cool for 30 minutes. 2. To freeze, transfer cooled soup into three 1-1/2- to 2-quart (6 to 8 cup) freezer containers. Seal, label, and freeze up to 2 months. 3. To reheat frozen soup, transfer soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes, until heated through, stirring occasionally. Makes 12 servings ( or three 4-serving portions). Test Kitchen Tip: To remove frozen soup from container, dip bottom of container in hot water.