Soups and salads for feeling fuller faster and longer.
June 25, 2006 (Press Release) --
Summer Tomato Soup with Fresh Dill
1 Tbsp olive oil
1 med onion, finely chopped
2 cloves garlic, minced
3 cups peeled and chopped tomatoes (about 1 1/2 lb)
4 Tbsp stemmed and chopped fresh dill + 4 fronds for garnish
3 cups reduced-sodium chicken or vegetable broth
In medium pot over low heat, combine oil, onion, and 1 tablespoon of water. Cook, stirring occasionally, 12 minutes, or until soft (do not let onion burn). Add garlic and cook 5 minutes longer.
Raise heat to medium. Add tomatoes, dill, and broth. Simmer 25 minutes. Season with salt and freshly ground black pepper to taste.
Chill in refrigerator 2 hours. Serve garnished with dill fronds.
Makes 4 Servings
Per Serving: 92 cal, 5 g pro, 10 g carb, 4.7 g fat, 1 g sat fat, 0 mg chol, 2 g fiber, 61 mg sodium
Prep Time: 12 minutes
Cooking Time: 42 minutes
Chilling Time: 2 hour
Source: http://www.msn.com/
1 Tbsp olive oil
1 med onion, finely chopped
2 cloves garlic, minced
3 cups peeled and chopped tomatoes (about 1 1/2 lb)
4 Tbsp stemmed and chopped fresh dill + 4 fronds for garnish
3 cups reduced-sodium chicken or vegetable broth
In medium pot over low heat, combine oil, onion, and 1 tablespoon of water. Cook, stirring occasionally, 12 minutes, or until soft (do not let onion burn). Add garlic and cook 5 minutes longer.
Raise heat to medium. Add tomatoes, dill, and broth. Simmer 25 minutes. Season with salt and freshly ground black pepper to taste.
Chill in refrigerator 2 hours. Serve garnished with dill fronds.
Makes 4 Servings
Per Serving: 92 cal, 5 g pro, 10 g carb, 4.7 g fat, 1 g sat fat, 0 mg chol, 2 g fiber, 61 mg sodium
Prep Time: 12 minutes
Cooking Time: 42 minutes
Chilling Time: 2 hour
Source: http://www.msn.com/
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