Carrot Vichyssoise

Directions

Sauté leeks, onion and celery in margarine in a large saucepan 3 minutes.

Add potatoes, carrots and chicken broth.

Bring to a boil, reduce heat and simmer 20 minutes or until vegetables are tender.

With knife blade in processor, add half of cooked vegetables and half of liquid.

Process 5 minutes 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.