Magazine article Sunset

Quick and Light Soups Rely on Fresh Vegetables

Magazine article Sunset

Quick and Light Soups Rely on Fresh Vegetables

Article excerpt

A light touch with seasonal vegetables highlights their flavors in these quick soups that are easy on the waistline.

Each soup starts witb lean chicken broth as the base. In the first recipe, tiny carrots, potatoes, and green onions simmer with thyme and lemon. Two kinds of peas--edible pod, and ones to shell--go in the second soup; tarragon is the seasoning. Cooked watercress takes on a smokiness in the third soup, slimmer than its classic counterpart, with just enough sour cream-or yogurt-for a smooth texture.

Baby Vegetable Soup

6 to 8 green onions, ends trimmed

1 tablespoon fresh thyme leaves, or

1 teaspoon dry thyme leaves

2 teaspoons grated lemon peel

1 tablespoon butter or margarine

1 quart regular-strength chicken

broth

12 small (1 1/2-in.-diameter, about 1 lb.)

thin-skinned potatoes; or use

3 1/2 cups 1 -inch chunks thin

skinned potatoes

1/2 pound baby carrots (without tops;

about 4 in. long), ends trimmed;

or use 1 1/2 cups thinly sliced

carrots

Thinly slice green and white parts of onions separately. In a 3- to 4-quart pan over medium heat, stir white part of onions, thyme, and lemon peel in butter until onions are limp, 3 to 5 minutes.

Add broth and potatoes. Bring to a boil over high heat, then cover and simmer until potatoes are tender when pierced, 10 to 12 minutes. Add carrots and simmer until tender to bite, about 2 minutes. Stir in green onions and ladle into bowls. Makes 7 cups, enough for 4 servings.

Per serving: 169 cal.; 5.2 g protein; 4.7 g fat; 27g carbo. …

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