Spanish garlic soup

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Olive oil
1 Head garlic, separated, peeled, and sliced
3 cups Chicken broth
1 medium Carrot, pared and cut into
4 1 oz slices Italian Bread
1 large Garlic clove, peeled & split narrow 2\" strips
¼ cup Diced red pepper
⅛ teaspoon Black pepper
2 tablespoons Minced parsley
¾ ounce Parmesan cheese, grated

Directions

FOR THE SOUP

FOR THE CHEESE CROUTONS

To prepare soup:

1. In a medium nonstick saucepan, heat oil and add garlic. Cook, stir- ring constantly over low heat until pale gold (do not let garlic brown) Add ½ cup of water; cover and simmer until very soft.

With a fork, mash the garlic to a smooth puree. Add broth, carrot, bell pepper, black pepper, and ¼ cup of water and bring to boil.

Reduce heat and simmer until carrots are barely tender, about 3 minutes. Sprinkle with parsley and serve with cheese croutons, if desired.

To prepare the Cheese Croutons: 1. Preheat oven to 300F. Bake the bread slices until dried, about 15 minutes. Rub each slice with cut side of garlic; sprinkle evenly with parmesan cheese. Run under broiler to brown lightly. Keep warm.

Per serving: (1 cup soup) provides: ¼ fat, ½ vegetable, 15 cal.

Per serving: 70 cal. Each crouton provides: 1 bread, 10 cal. Per serving: 102 cal.

Source: Weight Watchers Magazine, Mar. 1994 Typed for you by: Linda Field, Cyberealm BBS Watertown NY 315-785-8098

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