Herbed vegetable soup

 
                           HERBED VEGETABLE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            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.)
  
 
 
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