| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Water or stock |
| 4 |
|
Potaotes; cliced and/orpeeled |
| 1 |
|
Carrot |
| 10 |
lg |
Cloves garlic; minced |
| 1 |
ts |
Basil; dried |
| 2 |
md |
Zucchini |
| 1/4 |
c |
Minced fresh parsley |
| 2 |
tb |
Minced fresh dill weed; if available |
|
|
Pepper |
INSTRUCTIONS
dump water, potatoes, carrots, onion, garlic and basil into soup pot and
cook til potates are just about done. dump in the zukes and heat through.
Puress 1/2 or all of it or not, as desired.
Variation: cook extra zucchinis and potatoes to puree and add to soup to
make it creamy without using cream, milk or yoghurt
Posted to fatfree digest V97 #179 by Gloriamarie Amalfitano <gma@adnc.com>
on Aug 14, 1997
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