Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Chopped Onion 1/2 in. Pieces
2 cl Minced Garlic 2 tb Chicken Bouillon Granules
3 c Water 1 c Nonfat Buttermilk
1 c Peeled, Seeded and Chopped 2 tb Lemon Juice
Tomatoes 2 ts Minced Fresh Marjoram
4 md Carrots, Sliced Into 1/2 1 ts Minced Fresh Thyme
Inch Pieces 1/8 ts White Pepper
4 sm Round Red Potatoes, Fresh Thyme Sprigs (Opt)
Peeled and Sliced Into

Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat
Until Hot. Add Onion and Garlic and Saute 3 Min. OR Until Tender. Add
Water, Tomatoes, Carrots, Red Potatoes and Chicken Bouillon Granules.
Bring To A Boil. Cover, Reduce Heat and Simmer 30 Min. OR Until Carrots
Are Tender; Set Aside. Position Knife Blade in Processor. Add Half
Of Vegetables and Cooking Liquid. Process Until Smooth. Place in Large
Bowl. Processremaining Vegetables and Cooking Liquid. Add Buttermilk,
Lemon Juice, Marjoram, Thyme and White Pepper To Vegetable Puree. Stir
Well. Cover.Chill 8 Hours. Stir Well Before Serving. Garnish With
Fresh Thyme If Desired. Serve Chilled.
(Fat 1.4, Chol. 0.)

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