Carrot Vichyssoise

• 13 cup leeks chopped
• 1/4 cup onions chopped
• 1/4 cup celery chopped
• 1 1/2 teaspoons margarine
• 3 small potatoes peeled and diced
• 1/2 pound carrots diced
• 10 3/4 ounces chicken broth
• 1 1/2 teaspoons dill weed dried
• 1/2 teaspoon nutmeg ground
• 1 cup water
• 1 x nutmeg freshly grated

1. Saute leeks, onion and celery in margarine in a large saucepan 3 minutes.
2. Add potatoes, carrots and chicken broth.
3. Bring to a boil, reduce heat and simmer 20 minutes or until vegetables are tender.
4. With knife blade in processor, add half of cooked vegetables and half of liquid.
5. Process 5 minutes or until smooth.
6. Pour mixture into a bowl.
7. Repeat procedure with remaining vegetables and liquid.
8. Add dill, nutmeg and water to puree.
9. Stir well.
10. Cover, refrigerate 6 hours.
11. Garnish with grated nutmeg.

leeks, onions, celery, margarine, potatoes, carrots, chicken broth, dill, nutmeg ground, water, nutmeg

Taken from recipeland.com/recipe/v/carrot-vichyssoise-33902 (may not work)