Cream of Carrot Soup – 8 servings
½
cup cooked white rice
4
carrots, peeled and sliced
1
medium onion, sliced
1
celery stalk, cut into 1-inch chunks
1½ cups chicken stock
1
teaspoon salt
¾
cup light cream
cayenne pepper to taste
sour cream and diced roasted red peppers (garnish)
Precook rice and set aside. In a small stockpot, bring
vegetables and one cup of chicken stock to a simmer,
and cook for 20-25 minutes. Let cool for 15-20 minutes.
Pour soup into blender with remaining stock, rice, salt and
cayenne. Blend on LO for 1-2 minutes, until smooth.
Add cream and chill in refrigerator to serve cold, or reheat
to just below a simmer to serve hot. Garnish with diced
peppers and a dollop of sour cream.
Nutritional information per serving:
Calories 88 (45% from fat) • carb. 10g • pro. 2g • fat 4g • chol. 15mg
sod. 143mg • calc. 37mg • fiber 1g
DeSSeRTS
Berry Cobbler – 8 servings
3
eggs
1
cup milk
¾
tablespoon baking powder
1
cup flour
½
cup sugar
1
teaspoon vanilla
nutmeg to taste
cinnamon to taste
lemon zest to taste
3
cups berries – tossed with sugar
13
