|Healthful Recipes |
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| Asparagus |
This soup makes for a great winter comfort meal.
1 teaspoon non-aromatic olive oil
1 teaspoon butter
1 cup chopped onions
2 1/2 cups carrots, peeled, and chopped
4 cups low-sodium chicken broth
1/2 cup uncooked white rice
1/4 cup evaporated skim milk
1/4 cup plain non-fat yogurt
1 tablespoon chopped chives
1 tablespoon chopped mint
- Heat the oil and butter in a high-sided skillet on medium high heat. Add the onions and cook 3 minutes, or until they begin to wilt. Add the chopped carrots and cook 3 minutes longer.
- Pour in the broth and rice. Cover, bring to a boil, and cook 20 minutes or until the rice is very soft. Whiz until smooth in a blender in batches, being careful not to fill the jar more than half full of the hot liquid. Return to the pan and stir in the evaporated milk. Reheat.
- Serve in 4 bowls swirled with the yogurt. Scatter chives over the top.
YIELD: 4 servings
NUTRITION ANALYSIS PER SERVING: Calories, 211; Fat, 3 grams; Saturated fats, 1 grams; Fiber, 4 grams; Sodium, 300 milligrams; calories from fat (11 percent)