| 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.)
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”