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Recipe Summary

total:
35 mins
Servings:
8
Max Servings:
10
Yield:
8 to 10 side dish servings
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Ingredients

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Directions

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  • In a large saucepan, combine the chicken broth, carrots, leeks, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add lemon juice, snipped thyme, savory (if you like), and pepper. Simmer, covered, for 5 minutes more or till carrots are tender. Cool slightly.

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  • Remove bay leaf; discard. Place one-third of the carrot mixture in a food processor or blender. Cover and process or blend till smooth. Repeat with the remaining mixture. Return all to saucepan; heat.

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  • To serve, ladle the soup into bowls. Top each serving with lemon slices and, if you like, lemon thyme or thyme. Makes 8 to 10 side-dish servings.

Test Kitchen Tip:

Halve this recipe to make 4 or 5 side-dish servings.

Nutrition Facts

69 calories; total fat 1g; cholesterolmg; sodium 511mg; carbohydrates 11g; fiber 2g; protein 4g.

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