Ingredients
- 2 1/2 yams
- 2 chives (dried)
- 2 spike
- 1/4 rounds
- 1,900 ml water
- 350 gr onions (diced)
- 300 gr russet potatoes (chopped)
- 280 gr peas (frozen)
- 240 ml nonfat sour cream
- 200 gr celery thinly (sliced)
- 130 gr carrots
- 120 ml evaporated skim milk
- 6 gr salt
- 4 gr thyme leaves
- 3 gr parsley (minced fresh)
- 2 gr tarragon (dried)
- 1 gr 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 cm 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)