Guest guest Posted August 3, 1999 Report Share Posted August 3, 1999 * Exported from MasterCook * Cilantro Soup Recipe By :The McDougall Quick and Easy Cookbook Serving Size : 6 Preparation Time :0:10 Categories : McDougall Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups vegetable broth 6 cups frozen hash brown potatoes* 1 cup cilantro leaves 1 teaspoon minced fresh garlic 1 teaspoon Tabasco sauce 1/4 cup lemon juice Place the broth and potatoes in a large saucepan. Bring to a boil. Cook over medium heat for 15 minutes. Remove from heat. Add the cilantro, garlic, and Tabasco. Puree in batches in a blender or food processor. Return to pan and heat through, about 5 minutes. Stir in the lemon juice just before serving. - - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 4g Total Fat; (20% calories from fat); 6g Protein; 27g Carbohydrate; 2mg Cholesterol; 1630mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Karen's Note: Though the recipe doesn't state which type of hash browns to use, I assume they mean the potato " chunks " type of hash browns and not the shredded potatoes kind. Book's Note: If you are a cilantro lover, this soup could well become one of your favorites. If you don't like cilantro, try this with parsley. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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