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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Eggs French Diabetic, Soups 6 Servings

INGREDIENTS

Stephen Ceideburg
2 T Olive oil, divided
1 lb Garlic *
2 Onions, coarsely diced
7 c Chicken broth or water
1 Lemon, halved
4 Bay leaves
4 Sprigs fresh thyme or:
1 T Fresh, chopped thyme or:
1/2 t Dried thyme
2 c Mixed diced vegetables **
Chicken Dumplings:
1 lb Boneless, skinless chicken
pieces
1 T Finely minced garlic
1/2 t Salt
1 t Ground white pepper
1/2 c Madeira or dry sherry
2 Egg whites
1 Onion, finely diced
12 French bread, cut from
baguette toasted

INSTRUCTIONS

(about 8 medium garlic heads), separated into cloves but unpeeled **
(such as zucchini, yellow squash,eggplant and green beans)  To prepare
Garlic Soup: Heat 1 tablespoon olive oil in 2-quart pan  over medium
heat. Add garlic and cook, stirring occasionally, until  skins start to
turn golden, 15 to 20 minutes. Add onions and cook  until soft, another
5 minutes. Add broth, lemon, bay leaves and  thyme. Increase heat to
high and bring to boil, then lower heat to  medium and simmer 30
minutes.  Meanwhile, heat remaining 1 tablespoon oil in small pan over
medium  heat. Add vegetables. Cover and cook until soft, about 10
minutes.  Set aside.  To prepare Chicken Dumplings: Cut chicken into
2-ounce pieces and  place in food processor along with garlic, salt,
pepper, Madeira and  egg whites. Pulse on and off until mixture is
coarsely chopped.  Scrape into bowl. Add onion and mix well. Set aside.
Remove soup from heat. Discard bay leaves and lemon. Puree mixture in
food processor or blender. Strain soup through strainer or pass
through food mill into clean pan. Return to a simmer.  Use a tablespoon
to drop dollops of Chicken Dumplings into simmering  garlic soup,
creating 12 dumplings. Cover and cook 8 minutes.  Ladle soup into
serving bowls at the table. Garnish soup bowls with  reserved
vegetables and toasted bread.  Per serving, without bread: 355 calories
(28 percent from protein, 46  percent from carbohydrate, 25 percent
from fat), 26 grams protein, 37  grams carbohydrate, 10 grams fat, 36
milligrams cholesterol, 243  milligrams sodium.  Exchanges: 6 1/2
vegetable, 2 1/2 meat, 1 fat.  Michael Roberts writing in the Oregonian
FOODday, 1/12/93.  Posted by Stephen Ceideburg  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1541
Calories From Fat: 188
Total Fat: 20.6g
Cholesterol: 0mg
Sodium: 4084.5mg
Potassium: 1229.9mg
Carbohydrates: 282.3g
Fiber: 16.3g
Sugar: 12.7g
Protein: 53.9g


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