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Cream Of Carrot Soup Categories: low fat, soups/stews 1 large onion; sliced 1 teaspoon canola oil 2 cups defatted chicken or vegetable stock 4 ounces carrots; sliced 1 large potato; cubed 1/2 teaspoon dried thyme 3/4 cup skim milk In a 2-quart saucepan, sauté the onions in the oil until softened, about 5 minutes. Add the stock, carrots, potatoes and thyme. Simmer until tender, about 25 minutes. Puree in a food mill or blender. Stir in the milk. This recipe yields 4 servings. Nutritional Information Per Serving: Calories: 117; Fat: 1.8 grams (14% of calories); Cholesterol: 1 milligrams; Sodium: 51 milligrams; Fiber (grams) 2.8. Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); 1g Total Fat; (16% calories from fat); 3g Protein; 13g Carbohydrate; 1mg Cholesterol; 35mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0 Contributor: n/a Yield: 4 servings Preparation Time: 0:00 |
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Replacement Dinnerware Service If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Korner and replace the missing pieces before anyone knows that they were missing! Kathy's Korner Online Sales |
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