| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Spanish | Cyberealm, Low-cal, Soups | 4 | Servings |
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | Head garlic, separated, peeled, and sliced | |
| 3 | c | Chicken broth |
| 1 | md | Carrot, pared and cut into narrow 2" strips |
| 1/4 | c | Diced red pepper |
| 1/8 | ts | Black pepper |
| 2 | tb | Minced parsley |
| 4 | 1 oz slices Italian Bread | |
| 1 | lg | Garlic clove, peeled & split |
| 3/4 | oz | Parmesan cheese, grated |
INSTRUCTIONS
FOR THE SOUP FOR THE CHEESE CROUTONS To prepare soup: 1. In a medium nonstick saucepan, heat oil and add garlic. Cook, stir- ring constantly over low heat until pale gold (do not let garlic brown) Add 1/2 cup of water; cover and simmer until very soft. With a fork, mash the garlic to a smooth puree. Add broth, carrot, bell pepper, black pepper, and 1/4 cup of water and bring to boil. Reduce heat and simmer until carrots are barely tender, about 3 minutes. Sprinkle with parsley and serve with cheese croutons, if desired. To prepare the Cheese Croutons: 1. Preheat oven to 300F. Bake the bread slices until dried, about 15 minutes. Rub each slice with cut side of garlic; sprinkle evenly with parmesan cheese. Run under broiler to brown lightly. Keep warm. Per serving: (1 cup soup) provides: 1/4 fat, 1/2 vegetable, 15 cal. Per serving: 70 cal. Each crouton provides: 1 bread, 10 cal. Per serving: 102 cal. Source: Weight Watchers Magazine, Mar. 1994 Typed for you by: Linda Field, Cyberealm BBS Watertown NY 315-785-8098 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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