| 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.
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