| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
June 1995 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Canned low-salt chicken broth; (or more) |
| 1 |
lb |
Carrots; peeled, sliced |
| 1 |
|
Russet potato; peeled, cut into |
|
|
; cubes (8-ounce) |
| 1 |
md |
Onion; chopped |
| 1 |
ts |
Ground ginger |
| 2 |
ts |
Fresh lemon juice |
| 1 |
ts |
Minced peeled fresh ginger |
| 2 |
c |
Packed thinly sliced spinach leaves |
| 1/2 |
c |
Plain nonfat yogurt |
INSTRUCTIONS
Combine 4 cups broth, carrots, potato, onion and ground ginger in
large saucepan and bring to boil. Reduce heat; cover and simmer until
vegetables are very tender, about 25 minutes.
Using slotted spoon, transfer vegetables to processor. Puree until
smooth. With machine running, gradually add soup broth to processor.
Return soup to same saucepan, thinning with more broth if necessary.
Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and
simmer until wilted, about 2 minutes. Season soup with salt and
pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into
each bowl.
Serves 4.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 347 Calories (kcal); 1g Total Fat; (3% calories from
fat); 14g Protein; 75g Carbohydrate; 2mg Cholesterol; 237mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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