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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
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