Guest guest Posted October 4, 2001 Report Share Posted October 4, 2001 * Exported from MasterCook * Creamy Dill Soup Recipe By : The Cooking Cardiologist, by Richard Collins, page 81 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups V-8 vegetable juice 1 cup Edensoy Organic Soy Beverage 14 ounces canned stewed tomatoes -- puréed 4 tablespoons dry cultured buttermilk salt and pepper -- to taste 2 teaspoons dry dill weed Serving Size: 4 Place stewed tomatoes in food processor, purée until smooth. Pour vegetable juice in a medium size sauce pan, add tomatoes. In a small bowl place dry buttermilk mix, pour EdenSoy over mix, whisk thoroughly to a very fine consistency. Add to vegetable juice. Heat thoroughly over medium to low heat, stirring often. (Do not boil.) Season with dill weed, salt and pepper to taste. Pour into 4 serving cups, 3/4 cup each. This would serve 2 as a main dish, of 1 1/2 cup per serving. Nutritional analysis based on 4 servings: Calories 61.4, Fat 1.2, Cholesterol 0, Carbohydrate 9.8, Protein 3.6, Sodium 480, Potassium 348, Calcium 14. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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