FOR THE SOUP
1 tsp Olive oil
1 Head garlic, separated, peeled, and sliced
3 cup Chicken broth
1 medium Carrot, pared and cut into narrow 2" strips
1/4 cup Diced red pepper
1/8 tsp Black pepper
2 tbsp Minced parsley
FOR THE CHEESE CROUTONS
4 1 oz slices Italian Bread
1 large Garlic clove, peeled & split
3/4 oz Parmesan cheese, grated
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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 1/2 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 1/4 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: 1/4 fat, 1/2 vegetable, 15 cal. Per serving: 70 cal. Each crouton provides: 1 bread, 10 cal. Per serving: 102 cal. |
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