Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Water 10 oz Frozen peas
2 ts Thyme leaves - thawed under hot water
3 c Diced onions 2 tb Parsley; minced fresh
2 1/2 lb Yams 1 c Nonfat sour cream
2 c Celery; thinly sliced 1/2 c Evaporated skim milk
2 c Russet potatoes; chopped 2 ts Spike
1 c Carrots; 1/4" rounds 2 ts Salt
2 ts Dried basil 2 tb Dried chives
1 ts Dried tarragon

A fat free hearty creamy sweet soup that was altered to nonfat from
the original cookbook * 6 cups diced and 2 cups cut into 1/4" thick
half circles. Bring to a boil water thyme bay leaves onions diced
yams. Lower heat to medium cook covered about 30 min until potatoes
begin to break apart and form a broth. Add celery russet potato
carrots continue cooking 10 min. Add half circle yams basil and
tarragon. Lower heat and simmer covered until carrots and yam pieces
are tender about 10-15 min. Add peas parsley and simmer 5 min. Turn
burner to lowest heat. Blend sour cream and milk together in a
blender container and add to soup along with the spike salt chives.
Heat gently stirring often until soup is hot but not boiling. Adjust
seasonings to taste. Nutrition (per serving): 152 calories Total Fat
0 g (3% of calories) Source: FOLLOW YOUR HEART VEGETARIAN SOUP
COOKBOOK, Page(s): 68 :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith.

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