Receta Chilled Cream Of Vegetable Soup

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Raciónes: 6

Ingredientes

Cost per serving $1.19 view details

Direcciones

  1. Combine celery leaves, carrot, green pepper, spinach, minced parsley, onion and chicken broth in kettle. Tie parsley sprigs, bay leaf, thyme, cloves and garlic in small square of cheesecloth. Add in to broth mix along with rice. Season to taste with salt and pepper. Bring to boil, cover and simmer 40 min. Throw away seasonings in cheesecloth bag. Press soup through fine sieve or possibly puree in blender. Return soup to kettle and bring to boil. Beat egg yolks and stir a few Tbsp. of soup into yolks. Stir yolk mix into warm soup and cook, stirring, till smooth. Don't boil.
  2. Stir in half and half and simmer 2 or possibly 3 min, stirring constantly.
  3. Remove from heat and refrigeratethoroughly. If soup separates, stir before serving. Spoon into chilled soup bowls. Top each serving with dollop of lowfat sour cream and sprinkle with parsley, chives and minced tomato.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 352g
Recipe makes 6 servings
Calories 151  
Calories from Fat 86 57%
Total Fat 9.76g 12%
Saturated Fat 5.9g 24%
Trans Fat 0.0g  
Cholesterol 30mg 10%
Sodium 328mg 14%
Potassium 497mg 14%
Total Carbs 11.87g 3%
Dietary Fiber 2.7g 9%
Sugars 3.08g 2%
Protein 5.26g 8%
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