Title: Herbed Vegetable Soup
Categories: Soup
Yield: 6 Servings
| 2/3 | c | Chopped Onion |
| 2 | cl | Minced Garlic |
| 3 | c | Water |
| 1 | c | Peeled, Seeded & Chopped |
| | | Tomatoes |
| 4 | md | Carrots, Sliced Into 1/2 |
| | | Inch Pieces |
| 4 | sm | Round Red Potatoes, |
| | | Peeled & Sliced Into |
| | | 1/2 in. Pieces |
| 2 | tb | Chicken Bouillon Granules |
| 1 | c | Nonfat Buttermilk |
| 2 | tb | Lemon Juice |
| 2 | ts | Minced Fresh Marjoram |
| 1 | ts | Minced Fresh Thyme |
| 1/8 | ts | White Pepper |
| | | Fresh Thyme Sprigs (Opt) |
Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot.
Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add Water, Tomatoes,
Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover,
Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside.
Position Knife Blade in Processor. Add Half Of Vegetables & Cooking
Liquid. Process Until Smooth. Place in Large Bowl. Processremaining
Vegetables & Cooking Liquid. Add Buttermilk, Lemon Juice, Marjoram, Thyme
& White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir
Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled.
(Fat 1.4, Chol. 0.)