Cream of Carrot Soup – 8 servings
½cup cooked white rice
4carrots, peeled and sliced
1medium onion, sliced
1celery stalk, cut into
1teaspoon salt ¾ cup light cream
cayenne pepper to taste
sour cream and diced roasted red peppers (garnish)
Precook rice and set aside. In a small stockpot, bring vegetables and one cup of chicken stock to a simmer, and cook for
Add cream and chill in refrigerator to serve cold, or reheat to just below a simmer to serve hot. Garnish with diced peppers and a dollop of sour cream.
Nutritional information per serving:
Calories 88 (45% from fat) • carb. 10g • pro. 2g • fat 4g • chol. 15mg sod. 143mg • calc. 37mg • fiber 1g
DESSERTS
Berry Cobbler – 8 servings
3 | eggs |
1 | cup milk |
¾tablespoon baking powder
1 cup flour ½ cup sugar
1 teaspoon vanilla nutmeg to taste cinnamon to taste lemon zest to taste
3 cups berries – tossed with sugar
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