Atkins Soup Recipes

Ingredients:

3 cup chicken broth, redued-sodium
1/3 cup garlic cloves, peeled, (~8 large cloves)
1 medium zucchini, diced
1/2 cup frozen peas
1/4 cup heavy cream
1 tsp pernod, or snipped fresh dill
1/2 tsp salt
1/4 tsp white pepper (optional)

Instructions:

This delicate soup is equally good served hot or cold. Pernod, a French
anise-flavored liquer, imparts a delicious undertone, but the herbal flavor
of fresh dill works well, too.

1. In a medium saucepan, bring broth and garlic to a simmer; partially
cover and cook 16 minutes, until garlic is very tender.

2. Add zucchini and cook 6 to 8 minutes, until it is tender but still
bright green. Add peas and cook 1 minute more.

3. With a slotted spoon, transfer solids to a blender and purée until
smooth, adding only enough broth to process. Add remaining broth and cream
and blend until smooth. Add Pernod or dill, salt and pepper. If serving
hot, return to pot to heat through; if serving cold, refrigerate until
chilled.

Prep time: 10 minutes

Bake/Cook time: 25 minutes

Carbohydrates: 9 grams

Net Carbs: 7.5 grams

Fiber: 1.5 grams

Protein: 5 grams

Fat: 7 grams

Calories: 114

Servings: 4