| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Soups, Vegetables |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Beet |
| 2 |
|
Carrots |
| 1 |
md |
Onion |
| 3 |
c |
Water |
| 3 |
|
Vegetable bouillon cubes |
| 2 |
ts |
Wine vinegar |
| 1/8 |
ts |
Ground cloves |
| 1/8 |
ts |
Dill weed |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Sugar |
|
|
Pepper |
|
|
Juice of 1/2 lemon |
|
|
Garnish with fat free sour cream |
INSTRUCTIONS
PEEL AND COARSELY CHOP
PLACE VEGETABLES IN POT WITH
AFTER COOKING ADD
Cover and cook 30 minutes or until vegetables are tender. Remove bay
leaf and puree in blender. Add lemon juice.
Place soup in bowls. Garnish each serving with sour cream
Serves 4 as a first course. (Has a gorgeous red color)
Recipe by: Eva
Posted to fatfree digest by Eva Deck <edeck@gatecom.com> on Oct 09,
1999, converted by MM_Buster v2.0l.
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