Carrot Soup; Carroty Couscous xpost

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* Exported from MasterCook *

 

KTC's Confetti Couscous

 

Recipe By :Kelly Watts

Serving Size : 4 Preparation Time :0:00

Categories : Low Fat Side Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 red bell pepper -- finely diced

2 cups KTC's Dilled Carrot Soup

2/3 cup water

10 ounces couscous

 

In saucepan, stir together bell pepper, Dilled Carrot Soup and water; bring

to a boil.

 

Add couscous, stir, cover and remove from heat. Let sit 5 minutes.

 

Stir before serving, adding salt and pepper to taste.

 

 

Description:

" Sweetened with carrot soup and speckled with red bell pepper. "

Source:

" Kiss the Cook (1999 May) "

S(URL):

" www.kissthecook.com "

 

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Per serving: 314 Calories (kcal); 2g Total Fat; (5% calories from fat); 12g

Protein; 63g Carbohydrate; 3mg Cholesterol; 141mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

0 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

KTC's Dilled Carrot Soup

 

Recipe By :Kelly Watts

Serving Size : 11 Preparation Time :0:00

Categories : Low Fat Soups

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 leeks

2 tablespoons butter

1 teaspoon salt

2 tablespoons flour

4 cups low-salt vegetable broth

3 cups water

2 pounds carrots

1 rib celery

1 bay leaf

Salt and pepper

2 tablespoons finely chopped fresh dill

 

Trim leeks and finely chop the white and pale green parts. Rinse and dry.

 

Trim carrots, scrub well and grate.

 

Saute leeks in butter with salt over medium heat in large saucepan until

tender, about 8 minutes. Add flour; stir well and cook 1 minute.

 

Add broth, water, carrots, celery and bay leaf; stir well, scraping up any

bits of flour. Bring to boil, then simmer, uncovered, 10 minutes. Remove

and discard celery.

 

Puree soup in batches in blender and recombine in large saucepan. Season

with salt and pepper to taste.

 

Before serving, either reheat or chill soup as desired and stir in dill.

 

Description:

" With celery and leek. Use the extra to flavor couscous or rice. "

Source:

" Kiss the Cook (1999 May) "

S(URL):

" www.kissthecook.com "

Yield:

" 11 cups "

 

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Per serving: 78 Calories (kcal); 3g Total Fat; (29% calories from fat); 5g

Protein; 12g Carbohydrate; 6mg Cholesterol; 265mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Kelly Watts of Kiss the Cook (1999 May)

Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0 0 0 0 3061

 

 

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