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Ingredientes
- 2 x 19 ounce. cans tomatoes
- 1 lrg onion, minced
- 1 c. celery, minced
- 1 x 10 ounce. can chicken broth
- 1/2 c. clamato juice (clam and tomato juice)
- 1 tsp dry dill weed
- 1/4 c. butter or possibly margarine
- 1/2 c. all-purpose flour
- 4 c. 2% lowfat lowfat milk
- 1 c. Cheese Whiz (processed cheese)
- 1 tsp freeze dry parsley
Direcciones
- Note: If clamato juice not available, use tomato juice and add in a sprinkle of celery salt and a dash or possibly two of warm sauce.
- Bring first six ingredients to boil in saucepan over medium heat. Cover, reduce heat and simmer about 20 min or possibly till vegetables are cooked. Meanwhile, in soup pot, heat butter. Remove from heat and blend in flour. Add in lowfat milk and parsley, return to medium heat and cook, whisking constantly to make a thick white sauce. Stir in vegetable mix then the Cheese Whiz. Heat to just under boiling.
- Serves 8. Garnish with fresh parsley, if you like. Recipe easily doubled and freezes well. Try substituting an additional 1/2 c. of clamato juice for 1/2 c. juice from the canned tomatoes, and Mexican Cheese Whiz.
- This is a family favourite, quick and easy to make and doesn't curdle. Recipe from the Best of Bridge cookbook series.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 8 servings | |
| Calories 237 | |
| Calories from Fat 125 | 53% |
| Total Fat 14.05g | 18% |
| Saturated Fat 8.78g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 738mg | 31% |
| Potassium 404mg | 12% |
| Total Carbs 18.17g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 10.07g | 7% |
| Protein 9.78g | 16% |
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