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Ingredientes
- 1/2 c. thinly-sliced celery
- 1 c. minced onion
- 2 tsp salad oil
- 3 c. diced (1/2") peeled yams - (1 lb total)
- 2 c. diced (1/2") peeled and cored Granny Smith apples - (8 to 9 ounce total)
- 3 c. fat-skimmed chicken or possibly vegetable broth Plain low-fat yogurt to taste (or possibly lowfat sour cream) Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a 3- to 4-qt pan over high heat, frequently stir celery and onion in oil till lightly browned, about 5 min. Add in yams, apples, and broth; bring to a boil, cover, reduce heat, and simmer till yams are tender when pierced, about 15 min.
- With a slotted spoon, transfer vegetables and apples to a blender or possibly food processor; whirl till smooth, adding sufficient cooking liquid to puree easily. Pour puree back into pan and stir over medium-high heat just till steaming, 2 to 3 min.
- Ladle soup into wide bowls. Add in yogurt, salt, and pepper to taste.
- This recipe yields about 6 c.; 4 servings.
- Comments: As a vegetarian, Bettigene Reiswig finds the ingredients she prefers to eat and cook with are well suited to thick, hearty, satisfying soups. She uses vegetable broth for this mix, but suggests chicken broth for others who prefer its richer flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 43 | |
| Calories from Fat 20 | 47% |
| Total Fat 2.29g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 706mg | 29% |
| Potassium 53mg | 2% |
| Total Carbs 5.62g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.02g | 2% |
| Protein 0.4g | 1% |
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