4 cups carrots, diced
2 cups water
salt and pepper to taste
3 tablespoons butter, melted
4 cups low-fat cottage cheese
2 tablespoons chopped celery
1/2 tablespoon chopped onion
1/2 cup chopped cabbage
1 cup water
1 cup beef stock
4 tablespoons butter
1 cup heavy cream
1/3 cup dry bread crumbs
In a large pot over medium heat, combine the carrots, water, salt and pepper. Heat until almost boiling, then reduce heat to low and simmer, covered, for 25 minutes. Meanwhile, bring a large pot of water to a boil.
In a large stock pot over medium-low heat, melt butter and saute celery and onion in a small saucepan until tender. Stir in cabbage and water until cabbage is wilted; boil until almost done. Stir in stock, and cook until very hot. Stir in cream and season with bread crumbs, and bring to a boil. Reduce heat to low, cover and simmer, uncovered, for 5 to 7 minutes.