0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Meats Recipe boar, Vegetable s 11 servings

INGREDIENTS

1 md Onion; chopped
3 Cloves garlic; minced
1 tb Vegetable oil
1 ts Thyme
12 Whole carrots; sliced
2 Potatoes; sliced
1 Bay leaf
Pepper freshly ground
2 cn Nonfat chicken broth

INSTRUCTIONS

1. In a soup pot, saute onion and garlic in margarine until soft.
Stir in thyme.
2. Mix in carrots, potatoes, bay leaf, and pepper.
3. Add chicken stock and enough water to cover vegetables.
4. Bring soup to a boil. Reduce heat, cover, and simmer for 30
minutes.
5. Remove bay leaf and puree soup in blender.
Notes: Tried: 03/06/99 - Very easy and very good. I found that too
much stock had simmered off, so the puree was a bit thick. I added 2
cups (approx) homemade chicken stock to the puree mixture.
Makes 11 one cup servings Per Serving: 61 calories, 20% CFF, 1.4g
total fat
Recipe by: Eater's Choice/tpogue@idsonline.com
Posted to EAT-LF Digest by RecipeLu <recipelu@interlog.com> on Mar 07,
1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“In the sentence of life, the devil may be a comma–but never let him be the period.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?