Low Fat Soup Recipes

Ingredients:

2 lb beets, trimmed -about 8
1 yellow onion, quartered
8 cup poultry stock
1 tbsp granulated sugar
2 cucumbers, peeled and seeded -cut into thin strips
2 tbsp fresh lemon juice
2 tbsp rice-wine vinegar
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup finely chopped fresh dill, divided
1 cup nonfat plain yogurt, optional -or low fat sour cream

Instructions:

1. In large nonreactive stockpot, over medium-high heat, combine beets,
onion, Poultry Stock, 1 cup water and sugar. Cover; bring to boil. Reduce
heat to low and simmer, covered, about 45 to 60 minutes, until beets are
tender. With slotted spoon, transfer beets to colander. Reserve cooking
liquid.

2. Peel beets under cold running water. Halve 3 beets. Cut remaining beets
into strips 1 inch long and 1/4 inch wide. Cover and refrigerate.

3. Strain cooking liquid through a finemesh sieve into a large bowl. Remove
and discard onion. In food processor fitted with metal blade, puree the 6
beet halves and 1 cup of the strained liquid. Add to the remaining strained
liquid in the bowl. Cover and refrigerate at least 4 hours or overnight.

4. Add beet strips, cucumber strips, lemon juice, vinegar, salt, pepper and
half the dill to the chilled beet mixture. Stir well.

5. To serve, ladle into individual bowls and garnish with an equal amount
of the yogurt and the remaining dill.

Makes 8 servings. Preparation time: 25 minutes. Cooking time: 50 minutes.
Chilling time: 4 hours.

Per serving: About 97 cal, 5 g pro, 17 g car, 1 g fat, 9% cal from fat, 0
mg chol, 264 mg sod, 1 g fiber.

Reprinted with permission from Healthy Courses, The Williams-Sonoma
collection (c)1995, Weldon Owen Inc. Edited by Chuck Williams. Recipes by
Diane Rossen Worthington. Photography by Alan Rosenberg and Allen V. Lott.
Published by Time-Life Inc. To order a copy of this book, call
800-277-8844.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 8