eac@drux3.UUCP (Cvetic) (01/12/84)
Here is a surprisingly low calorie (and potentially low sodium) cream
soup recipe. Simple too!
2 quarts chicken broth (homemade is best)
4 C fresh vegetables (one or more of your choosing)
1 leek - washed, tough green removed, cut in pieces
1 peeled and cubed potato
2 celery stalks
3/4 t dry herb to compliment chosen vegetable(s) here are a few of my favorites:
broccoli - oregano
spinach - allspice
carrots - dill
mushrooms - thyme
with caution you can try a mixture. I suggest using small quantities
if you aren't sure.
1/4 C fresh parsley
1/2 C half and half or milk for the calorie conscious
1. Saute vegetable(s) and leek in butter in a large pot.
2. Add potato, broth, celery.
3. Add herb and parsley. Cook until tender.
4. Add half and half. Season with nutmeg and pepper to taste.
5. -Optional- add salt to taste. For those of you on sodium restricted
diets, a good low-sodium soup can be made by using homemade unsalted
broth and boosting the other seasonings a bit.
6. Cream in blender or food processor to the desired consistency. This
is one of my favorite aspects of this recipe since you don't have to
be too careful when you cut up the vegetables before you cook them.
7. Enjoy!!
Betsy Cvetic
drux3!eac