Cold Herb Soup

Recipe Ingredients

		Butter-flavored cooking spray - as needed
3/4 lb	340g / 11oz	Sweet onion - chopped
1 1/2 tablespoons	22ml	All-purpose flour
1		Low-fat low-salt chicken broth - (16 oz)
3/4 cup	177ml	Water
1 cup	40g / 1.4oz	Chopped flat-leaf parsley
1		Container frozen chopped chives - (2/3 oz)
		= (or 1/2 cup snipped fresh chives)
4 tablespoons	60ml	Minced fresh tarragon leaves
6		Fresh thyme sprigs
1/3 cup	78ml	Fat-free sour cream
		Fresh lemon slices - for garnish
		Fresh herbs - for garish

Recipe Instructions

Lightly coat a large saucepan with cooking spray. Add the onion and cook until onion is soft, stirring occasionally. Add the flour and cook, stirring, for 2 minutes.

Pour in the broth and water. Bring to a simmer and stir until slightly thickened. Add the herbs and simmer for 3 minutes.

Remove from heat and allow to cool for 10 minutes. Remove the thyme sprigs.

Working in batches, transfer mixture to a food processor or blender and process until smooth, adding the sour cream to the last batch. In a large bowl, combine batches and refrigerate, covered, until cold.

Serve in small soup bowls with lemon slices and herbs for garnish.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Carbohydrate (1/2 Bread/Starch, 2 Vegetable).

Nutrition Facts: 99 calories (5% calories from fat), 6 g protein, 1 g total fat (0.1 g saturated fat), 18 g carbohydrate, 3 g dietary fiber, 2 mg cholesterol, 257 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.