| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Soups/stews | 6 | Servings | |
INGREDIENTS
| 2/3 | c | Chopped Onion |
| 2 | cl | Minced Garlic |
| 3 | c | Water |
| 1 | c | Peeled, Seeded & Chopped |
| Tomatoes | ||
| 4 | md | Carrots, Sliced Into 1/2 |
| Inch Pieces | ||
| 4 | sm | Round Red Potatoes, |
| Peeled & Sliced Into | ||
| 1/2 in. Pieces | ||
| 2 | tb | Chicken Bouillon Granules |
| 1 | c | Nonfat Buttermilk |
| 2 | tb | Lemon Juice |
| 2 | ts | Minced Fresh Marjoram |
| 1 | ts | Minced Fresh Thyme |
| 1/8 | ts | White Pepper |
| Fresh Thyme Sprigs (Opt) |
INSTRUCTIONS
Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add Water, Tomatoes, Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover, Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside. Position Knife Blade in Processor. Add Half Of Vegetables & Cooking Liquid. Process Until Smooth. Place in Large Bowl. Processremaining Vegetables & Cooking Liquid. Add Buttermilk, Lemon Juice, Marjoram, Thyme & White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled. (Fat 1.4, Chol. 0.)
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