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Ingredientes
- 5-6 ripe tomatoes or possibly 1 can tomatoes (28 ounce.) cut into sm. pcs (I also add in 1 sm. can tomato paste)
- 2-3 tbsp. sugar, sprinkle over tomato & set aside
- 4 tbsp. butter, melted, add in
- 2 tbsp. chopped green onion, saute/fry then add in
- 2 tbsp. minced parsley
- 1/4 c. fill minced or possibly 2 tbsp. dill weed
- Salt & pepper to taste
- Optional Spices:
- 1 teaspoon chopped garlic
- 1 teaspoon sweet basil
- 1 teaspoon chili seasoning
- 1/2 teaspoon cayenne
Direcciones
- Cover above and cook 10 min on medium heat. Add in 4 c. chicken stock - simmer 30 min.
- Whip with wire whip, 4 c. lowfat milk and 4 Tbsp. flour. Slowly pour flour and lowfat milk into soup, stirring slowly and simmer. Add in 1 c. lowfat sour cream minus 2 Tbsp.. (Save 2 Tbsp. for dumplings.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 2 servings | |
| Calories 375 | |
| Calories from Fat 210 | 56% |
| Total Fat 23.9g | 30% |
| Saturated Fat 14.72g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 186mg | 8% |
| Potassium 936mg | 27% |
| Total Carbs 41.22g | 11% |
| Dietary Fiber 4.9g | 16% |
| Sugars 35.32g | 24% |
| Protein 3.85g | 6% |
