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Ingredients:
2 tbsp. reduced-calorie
margarine
1 lg. onion, peeled and thinly sliced
1 carrot, chopped
2 garlic cloves, coarsely chopped
1 (28 oz.) can peeled Italian plum
tomatoes
3 c. chicken broth
1 sm. boiling potato, peeled and
thinly sliced
2 tbsp. chopped fresh basil leaves or
2 tsp. dried basil
1/4 tsp. nutmeg
Salt to taste
1 c. milk
Direction:
Melt margarine in a soup pot over low heat. Add onion, carrot
and garlic. Cook, covered for 20 minutes, stirring
occasionally, until vegetables are tender and wilted. Crush
tomatoes in their liquid and add to the pot along with the
chicken broth, potato, basil, nutmeg and salt. Cook, covered,
over low heat for 40 minutes, stirring occasionally. Let cool
to room temperature. Puree in a blender, in small batches,
adding a bit of milk to each batch. Return to soup pot and
adjust seasonings. Before serving, warm through over very low
heat. Do not boil. Serves 6.
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For
Details about Ingredients , check your nearest American Store
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