- press vegetables through the sieve to remove seeds and skin; return
- puree to pan. Add cream and dill; cook over low heat just until
- heated through (do not boil). Yield: 4 servings (1 quart).
Nutritional Facts: 1 serving (1 cup) equals 351 calories, 27 g fat (13 g saturated fat), 69 mg cholesterol, 387 mg sodium, 26 g carbohydrate, 5 g fiber, 5 g protein.