Spanish garlic soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | Head garlic, separated, peeled, and sliced | |
| 3 | cups | Chicken broth |
| 1 | medium | Carrot, pared and cut into |
| 4 | 1 oz slices Italian Bread | |
| 1 | large | Garlic clove, peeled & split narrow 2\" strips |
| ¼ | cup | Diced red pepper |
| ⅛ | teaspoon | Black pepper |
| 2 | tablespoons | Minced parsley |
| ¾ | ounce | Parmesan cheese, grated |
Directions
FOR THE SOUP
FOR THE CHEESE CROUTONS
To prepare soup:
1. In a medium nonstick saucepan, heat oil and add garlic. Cook, stir- ring constantly over low heat until pale gold (do not let garlic brown) Add ½ cup of water; cover and simmer until very soft.
With a fork, mash the garlic to a smooth puree. Add broth, carrot, bell pepper, black pepper, and ¼ cup of water and bring to boil.
Reduce heat and simmer until carrots are barely tender, about 3 minutes. Sprinkle with parsley and serve with cheese croutons, if desired.
To prepare the Cheese Croutons: 1. Preheat oven to 300F. Bake the bread slices until dried, about 15 minutes. Rub each slice with cut side of garlic; sprinkle evenly with parmesan cheese. Run under broiler to brown lightly. Keep warm.
Per serving: (1 cup soup) provides: ¼ fat, ½ vegetable, 15 cal.
Per serving: 70 cal. Each crouton provides: 1 bread, 10 cal. Per serving: 102 cal.
Source: Weight Watchers Magazine, Mar. 1994 Typed for you by: Linda Field, Cyberealm BBS Watertown NY 315-785-8098