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Tomato Soup
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1 small onion -- chopped
4 green onions -- chopped
1 clove garlic -- minced
2 tablespoons all-purpose flour
4 cups chicken broth
3 medium ripe tomatoes (approximately 1 pound) --
chopped
1/2 teaspoon salt
Ground black pepper to taste
1/2 teaspoon granulated sugar
2 tablespoons chopped fresh dill
OR
1 teaspoon dried dill weed
GARNISH
1/2 cup plain nonfat yogurt -- lightly beaten
In a large saucepan, heat oil over medium-high heat.
Add onions and sauté for 2 to 3 minutes or until
translucent. Add garlic and flour, cook 1 minute,
stirring constantly. Pour in broth and heat to
boiling, stirring well to combine flour and liquid.
Add tomatoes, salt, pepper, granulated sugar, and
dill. Reduce heat and simmer, covered, 30 to 40
minutes, or until tomatoes are reduced to a pulp.
Allow to cool. Proceed to purée in small batches in a
blender or food processor. Reheat the soup.
Serve hot. Drizzle about 1 tablespoon yogurt over each
serving and sprinkle with dill.
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Per serving: 91 Calories (kcal); 3g Total Fat; (33%
calories from fat); 6g Protein; 10g Carbohydrate;
trace Cholesterol; 709mg Sodium
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