Ingredients
- 1 thyme sprigs (fresh)
- 700 ml water
- 240 ml nonfat buttermilk
- 80 gr onion (chopped)
- 30 ml lemon juice
- 30 ml chicken bouillon granules
- 2 gr thyme (minced fresh)
- 1 gr marjoram (minced fresh)
- 1 gr pepper (white)
- 4 slices carrots
- 4 slices round potatoes (red)
- some garlic
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.)
