Guest guest Posted January 28, 2001 Report Share Posted January 28, 2001 * Exported from MasterCook * Fresh Basil Soup Recipe By :1,001 Low Fat Vegetarian Recipes, Sue Spitler Serving Size : 6 Preparation Time :0:00 Categories : 1,001 Low Fat Veg Recipes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Roasted Vegetable Stock 1 cup firmly packed basil leaves 1 cup firmly packed parsley sprigs 1/2 cup chopped onion 1 teaspoon sugar 2 cups potatoes -- peeled & cubed 1 cup skim milk 1/4 cup all-purpose flour 1 tablespoon margarine salt & white pepper to taste finely chopped parsley for garnish Heat stock, basil, parsley, onion, and sugar to boiling in medium saucepan. Simmer, covered, 30 minutes. Strain; return broth to saucepan. Add potatoes to saucepan; heat to boiling. Reduce heat and simmer, covered, until potatoes are tender, about 15 minutes. Mix milk and flour; stir into saucepan and heat to boiling. Boil until thickened, 1 to 2 minutes, stirring constantly. Stir in margarine; season to taste with salt & white pepper. Pour sour into bowls; sprinkle with parsley. S(ISBN): " 1-57284-011-0 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 2g Fat (19.0% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 47mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : For a flavor variation, try another favorite garden herb such as rosemary, oregano, lemon thyme, marjoram, or sorrel. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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