Source:
Classifications: Soups and Stews
Qty Measure Ingredient
------------------------------------------------------------
1 tablespoon reduced-fat margarine
8 medium carrots, thinly sliced
2 medium tart apples, peeled and chopped
1 medium onion, chopped
1 rib celery, thinly sliced
5 cups low-sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 bay leaf
Instructions: In a large saucepan,melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat;cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.
Staging:
Variations:
Background: Note: DIABETIC EXCHANGES: One 1-cup serving equals 1 vegetable, 1/2 fruit, 1/2 fat; also 90 calories, 131 mg sodium, 4 mg cholesterol, 16 gm carbohydrate, 3 gm protein, 3 gm fat.
Serves: 7
Food Exchanges: