| 1 | Saute leeks, onion & celery in margarine in a large saucepan 3 min. add potatoes, carrots & chicken broth. |
| 2 | Bring to a boil, reduce heat & simmer 20 min. or until vegetables are tender. |
| 3 | With knife blade in processor, add half of cooked vegetables & half of liquid. |
| 4 | Process 5 min. or until smooth. |
| 5 | Pour mixture into a bowl. |
| 6 | Repeat procedure with remaining vegetables & liquid. |
| 7 | Add dill, nutmeg & water to puree. |
| 8 | Stir well. |
| 9 | Cover, refrigerate 6 hours. |
| 10 | Garnish with grated nutmeg. |
| 11 | (fat 1.2 chol. |
| 12 | 0). |
