Instructions: Spray pan or heat oil and saute onion until light golden and just beginning
o brown.

Scrape sauted onion into blender, deglaze pan with a little of the chicken stock, and add this to the onion. Add carrots and puree.

Scoop out potato pulp and add along with white pepper, and lemon juice.

Puree until thoroughly mixed and very fine.

Pour mixture into saucepan, then add dill and stock. Simmer over very low heat for about 15 minutes.

Soup may be thinned with additional stock. Correct seasoning, and serve warm with a dollop of sour cream, or yogurt.

NOTES : The original recipe calls for sauteing vegetables in 2 Tbsp.

butter; nonstick vegetable spray can be used to keep this recipe virtually fat-free. I used 1 Tbsp. olive oil which for 6 servings would give you about 2.5 Gms. fat.

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