Now that much of the Nation is experiencing colder
weather, it is
time to start thinking soup. This recipe can
be a meal all by
itself.
Cream of Vegetable Soup
1/4 cup butter
2 red potatoes, chopped
1 small onion, chopped
2 ribs celery, chopped
1 15-oz. can tomatoes, diced
1 zucchini, grated
3 cups fat free beef broth
1 clove garlic, minced
1/2 tsp. tarragon
1/2 tsp. marjoram
Salt and pepper to taste
2 Tbsp. cream sherry
1/2 cup fat free half and half
Croutons on the side
In a large saucepan, saute vegetables in butter
for several
minutes. Add beef broth, garlic, tarragon, marjoram
and salt and
pepper to vegetables and simmer for 30 - 40 minutes
over low heat
until vegetables are tender but not mushy. Place
mixture in a
blender and puree. Return to saucepan; stir in
sherry and cream
and heat through. Garnish with parsley and croutons
and serve.
-----
If you have a favorite recipe that you would like
to share, please
send it to recipies@adv-marketing.com - Be sure
to read back
recipes of the week at: http://adv-marketing.com/business/frtest.htm
and Click on "Recipe of the Week". To receive
yours by email
Subscribe at: http://adv-marketing.com/business/subscribe2.htm
and select the "Tip of the Day".
Yours in cooking - Sue
