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 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 Sliced Into

Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot.
Add Onion Garlic Saute 3 Min. OR Until Tender. Add Water, Tomatoes,
Carrots, Red Potatoes Chicken Bouillon Granules. Bring To A Boil. Cover,
Reduce Heat Simmer 30 Min. OR Until Carrots Are Tender; Set Aside.
Position Knife Blade in Processor. Add Half Of Vegetables Cooking
Liquid. Process Until Smooth. Place in Large Bowl. Processremaining
Vegetables Cooking Liquid. Add Buttermilk, Lemon Juice, Marjoram, Thyme
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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