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Cream Of Garlic Soup Recipe
|99% fat-free chicken stock||2 Cup (32 tbs)|
|Garlic||10 Clove (50 gm) (About 2 Ounces)|
|Diced red potato||2⁄3 Cup (10.67 tbs), peeled (1 Small Potato)|
|Leek||1 1⁄2 Ounce, trimmed and sliced (0.5 Cup 16 Tablespoon, Use White And Green Part Only)|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Pepper white||1⁄8 Teaspoon|
|Snipped chives||1 Tablespoon (For Garnishing)|
Calories 62 Calories from Fat 1
% Daily Value*
Total Fat 0.16 g0.25%
Saturated Fat 0.03 g0.15%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 328.6 mg13.7%
Total Carbohydrates 11 g3.5%
Dietary Fiber 1 g4.1%
Sugars 1.4 g
Protein 6 g11.1%
Vitamin A 6.9% Vitamin C 15.9%
Calcium 10% Iron 6.7%
*Based on a 2000 Calorie diet
Lower the heat and simmer for about 25 minutes, uncovered, until the vegetables are tender.
Strain the mixture through a sieve, reserving the liquid.
Put the solids in the bowl of a food processor or blender, add 1/2 cup of the liquid, and puree.
Return the puree and the remainder of the reserved liquid to the saucepan and set over low heat.
Whisk in the yogurt, salt, and pepper.
Cook for another 2 minutes while whisking, until the soup begins to steam.
Put about a teaspoon of chives into each of small bowls and pour the soup over.