| previous | next |
Title: Spanish Garlic Soup
Categories: Diet Soup
Yield: 4 Servings
| FOR THE SOUP | ||
| 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 |
| FOR THE CHEESE CROUTONS | ||
| 4 | 1 oz slices Italian Bread | |
| 1 | lg | Garlic clove, peeled & split |
| 3/4 | oz | Parmesan cheese, grated |
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
| previous | next |