Ingredients
- 2 1/2 yams
- 2 chives (dried)
- 2 spike
- 1/4 rounds
- 8 c water
- 3 c onions (diced)
- 2 c russet potatoes
- 10 oz peas (frozen)
- 1 c nonfat sour cream
- 2 c celery
- 1 c carrots
- 1/2 c evaporated skim milk
- 2 ts salt
- 2 ts thyme leaves
- 2 tb parsley
- 1 ts tarragon (dried)
- 2 ts basil (dried)
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)