8
½
tea
sp
oo
n kos
her s
alt
4
cups
ch
ick
en b
roth,
lo
w-s
od
ium
1.
Pu
t the b
utt
er o
r oil i
nto a 6
-q
uar
t sau
cep
an s
et o
ver
med
ium h
eat
. On
ce h
eat
ed
, stir i
n the o
nio
n, g
ing
er a
nd
gar
lic a
nd a
llo
w to s
au
té g
en
tly
.
2.
Ad
d the c
arr
ots
, cin
nam
on, a
lls
pic
e, n
utm
eg
, thy
me a
nd
sal
t. S
tir t
o co
at i
ng
red
ien
ts w
ell a
nd a
llo
w to h
eat
thr
ou
gh.
3.
Ad
d the c
hic
ken b
ro
th. I
ncr
eas
e hea
t an
d bri
ng t
o a bo
il.
On
ce s
oup c
om
es t
o a bo
il, r
ed
uce t
he h
eat s
o tha
t it i
s
bar
ely s
im
mer
ing
. Co
ver a
nd s
im
mer u
ntil t
he c
arr
ots
bec
om
e ten
der
, ab
ou
t 50 t
o 60 m
inu
tes
.
4.
On
ce t
en
der
, sep
ara
te t
he s
olid
s fro
m liq
uid
s. P
ut a
bo
ut
hal
f of t
he b
ro
th a
nd h
alf o
f the s
olid
s int
o the b
len
der j
ar.
Run o
n Lo
w fo
r ab
ou
t 10 s
eco
nd
s an
d the
n sw
itc
h sp
eed
to H
ig
h to b
len
d tho
ro
ug
hly
. Po
ur s
oup i
nto a c
lea
n po
t.
Rep
eat w
ith r
em
ain
ing i
ng
red
ien
ts. T
ast
e an
d ad
jus
t
sea
so
ning
acc
ord
ingl
y.
Nu
tritio
na
l in
fo
rm
ation p
er s
erv
in
g (1
cu
p):
Cal
ori
es
79
(44
% fr
om
fat
) •
car
b. 1
0g
• p
ro
. 2g
• fa
t 4g
• sa
t. f
at
2g
• ch
ol.
10m
g •
so
d. 6
11m
g •
cal
c. 5
7m
g •
fib
er
2g
Pars
nip a
nd A
pp
le S
ou
p
A b
ow
l o
f so
up
, a
sal
ad
and
cru
sty
bre
ad
make
a p
erfec
t w
eek
nig
ht
meal
.
Mak
es 8 c
up
s
2
tabl
esp
oo
ns u
nsal
ted
butt
er
1
med
iu
m on
io
n (ab
ou
t 6 ou
nce
s) c
ho
pp
ed
2
po
un
ds p
ars
nip
s, p
eel
ed a
nd c
ut i
nto 1
-in
ch s
lic
es
1
me
dium
ap
ple (a
bo
ut 6
ou
nce
s) pee
led
,
co
red an
d sl
ice
d
1
med
iu
m po
tat
o (ab
ou
t 7 ou
nce
s) p
eel
ed a
nd s
lic
ed
1 to 2
t
hym
e spr
ig
s
¾
tea
sp
oo
n kos
her s
alt
6
cu
ps c
hic
ken
bro
th,
lo
w-s
od
ium,
plu
s e
xtr
a f
or
thin
ning f
inish
ed s
ou
p
1.
Pu
t the b
utt
er i
nto a 6
-q
uar
t sau
cep
an s
et o
ver m
ed
ium
hea
t. O
nce b
utt
er i
s mel
ted
, ad
d the c
ho
pp
ed o
nio
n. T
urn
the h
eat t
o med
ium
-lo
w to s
wea
t the o
nio
ns s
o tha
t the
y
do n
ot p
ick u
p any c
olo
r. A
fte
r ab
ou
t 5 min
ute
s ad
d the
par
sni
ps, a
pp
le a
nd p
ota
to t
o the p
ot. A
dd t
he t
hym
e an
d
sal
t an
d stir i
ng
red
ien
ts t
og
eth
er w
ell.
2.
Ad
d bro
th t
o the p
ot a
nd b
rin
g to a b
oil. O
nce b
oili
ng
,
red
uce h
eat a
nd s
im
mer u
nco
ver
ed u
ntil t
en
der
, ab
ou
t 20
to 3
0 min
ute
s, s
tir
rin
g occ
asi
ona
lly
.
3.
On
ce v
eg
eta
ble
s are t
en
der
, sep
ara
te t
he s
olid
s fro
m
liq
uid
s. P
ut a
bo
ut 1
½ cup
s of b
ro
th a
nd h
alf o
f the s
olid
s
int
o the b
len
der j
ar. R
un o
n Lo
w fo
r ab
ou
t 10 s
eco
nd
s an
d
the
n sw
itc
h sp
eed t
o Hig
h to b
len
d tho
ro
ug
hly
. Po
ur s
oup
into a
cle
an p
ot.
Rep
eat
with
rem
ainin
g in
gre
die
nts.
4.
Th
is s
oup h
as a v
ery t
hic
k co
nsi
ste
ncy
; if a t
hin
ner s
oup
is p
ref
err
ed
, stir i
n ad
diti
ona
l warm s
to
ck t
o thi
n. T
ast
e
an
d adj
ust
sea
so
ning
acco
rd
ing
ly.
Nu
tritio
na
l in
fo
rm
ation p
er s
erv
in
g (1
cu
p):
Cal
ori
es
150
(18
% fr
om
fat
) •
car
b. 2
9g
• p
ro
. 3g
• fa
t 3g
• sa
t. f
at
2g
• ch
ol.
8m
g •
so
d. 6
41m
g •
cal
c. 7
7m
g •
fib
er
7g
Cre
am
y Gre
en
s So
up
Thi
s ea
rth
y, n
our
ish
ing
so
up
is
so
del
ici
ous
! G
arn
ish
with
a
do
llo
p o
f cr
èm
e fr
aîc
he
and
a sp
rig
of p
ars
ley
.
Mak
es a
bo
ut 4 c
up
s
1
tab
les
po
on e
xtr
a vir
gin o
liv
e oil
2
tabl
esp
oo
ns u
nsal
ted
butt
er
2
sm
all s
hal
lo
ts (
ab
ou
t 3 ou
nce
s) f
in
ely c
ho
pp
ed
3
garl
ic cl
ove
s, c
ru
sh
ed
1
sm
all l
eek (
ab
ou
t 2 ou
nce
s) w
hit
e par
t on
ly, s
lic
ed
1
bu
nch k
ale
, har
d ste
ms d
isc
ard
ed a
nd r
oug
hly
cho
pp
ed
1
bu
nch I
tal
ian p
ars
ley
, ste
ms r
ese
rve
d fo
r oth
er u
se
an
d r
oughl
y c
ho
pp
ed
½
tea
sp
oo
n kos
her s
alt
¼
teas
poon
fres
hly
gro
un
d b
lack
pep
per
4
cu
ps v
eg
eta
ble b
ro
th
½
cu
p hea
vy c
rea
m
1.
Pu
t the o
il a
nd b
utt
er i
nto a 6
-q
uar
t sau
cep
an s
et o
ver
med
ium h
eat
. On
ce b
utt
er i
s mel
ted a
dd t
he s
hal
lo
ts,
gar
lic a
nd l
eek
. Sw
eat i
ng
red
ien
ts t
og
eth
er s
o tha
t the
y
gen
tly s
au
té b
ut d
o no
t pic
k up a
ny c
olo
r.
2.
Ad
d the k
ale
, par
sle
y, s
alt a
nd p
ep
per a
nd s
tir t
o co
at.
Ad
d the v
eg
eta
ble b
ro
th a
nd b
rin
g to a b
oil. C
ove
r an
d
red
uce h
eat s
o tha
t the s
oup i
s jus
t sim
mer
ing
. Sim
mer
fo
r ab
ou
t 30 m
inu
tes
. Ad
d the c
rea
m an
d co
ntin
ue
sim
mer
ing u
nco
ver
ed f
or a
n ad
diti
ona
l 20 to 3
0 min
ute
s.
3.
Pu
t ing
red
ien
ts i
nto t
he b
len
der j
ar. T
urn o
n Lo
w an
d ru
n
fo
r ab
ou
t 10 s
eco
nd
s. I
ncr
eas
e to H
ig
h to t
ho
ro
ug
hly
ble
nd
, ab
ou
t 45 s
eco
nd
s. T
ast
e an
d ad
jus
t sea
so
nin
g
acc
ord
ingl
y.
Nu
tritio
na
l in
fo
rm
ation p
er s
erv
in
g (1
cu
p):
Cal
ori
es
245
(64
% fr
om
fat
) •
car
b. 1
7g
• p
ro
. 6
g •
fat
18g
• sa
t. f
at
9g
• ch
ol.
49m
g •
so
d. 8
68m
g •
cal
c. 1
61m
g •
fib
er
2g
Ro
ast
ed R
ed P
epp
er So
up
Thi
s so
up
is
del
ici
ous
eith
er
hot
or
chi
lle
d –
you
r ch
oic
e!
Mak
es a
bo
ut 5 c
up
s
6
red
bel
l p
epp
ers,
seed
ed
½
tabl
esp
oo
n u
nsal
ted
butt
er
6
garl
ic cl
ove
s, r
oughl
y c
ho
pp
ed
1
sm
all s
hal
lo
t (ab
ou
t 1 ou
nce
) ro
ug
hly c
ho
pp
ed
¼
sma
ll on
ion,
roug
hly
ch
opp
ed
2
tab
les
poons
sh
err
y
