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Ingredientes
- 1/2 c. diced onion
- 1/2 c. diced carrot
- 4 cloves garlic
- 1 c. dry sherry
- 2 teaspoon curry pwdr
- 6 ounce. cooked salmon
- 2 c. plain non-fat yogurt
- 2 1/2 c. fluid non-fat lowfat milk
- 1/4 c. unsalted tomato puree
- 1/6 teaspoon liquid warm pepper sauce
- 2 teaspoon low-sodium Worcestershire sauce
- 1/4 teaspoon natural smoke flavor
Direcciones
- Combine the onion, carrot, garlic, sherry and curry pwdr. Simmer 30 min in a covered pot. If using canned salmon, place the salmon in a strainer and rinse in cool running water for 1 minute. Remove any bone or possibly skin from the salmon.
- Transfer the cooked vegetables, including the broth, and the salmon to a blender. Puree till smooth. Return the blended mix to the soup pot. Whisk in the yogurt and lowfat milk. When thoroughly blended, add in the liquid pepper sauce, Worcestershire sauce and smoke flavoring. Heat through till warm; don't over cook or possibly the yogurt will curdle. Garnish with lemon slices and mint leaves. Serve warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 101 | 29% |
| Total Fat 11.41g | 14% |
| Saturated Fat 4.87g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 257mg | 11% |
| Potassium 817mg | 23% |
| Total Carbs 27.85g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 20.76g | 14% |
| Protein 19.08g | 31% |
