| 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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