08-26-07, 06:28 AM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,625
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Creamy Garlic Zucchini and Pea Soup
CREAMY GARLIC ZUCCHINI AND PEA SOUP Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:25:00 Calories: 114
Fat: 7 grams
Protein: 5 grams
Carbohydrates: 9 grams
Fiber: 1 grams
Net Carbs: 7 grams
3 cups reduced-sodium chicken broth
1/3 cup peeled garlic cloves (about 8 large cloves)
1 medium zucchini, diced
1/2 cup frozen peas
1/4 cup heavy cream
1 teaspoon Pernod or snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon white pepper (optional)
1. In a medium saucepan, bring broth and garlic to a
simmer; partially cover and cook 16 minutes, until garlic
is very tender.
2. Add zucchini and cook 6 to 8 minutes, until it is tender
but still bright green. Add peas and cook 1 minute more.
3. With a slotted spoon, transfer solids to a blender and
purée until smooth, adding only enough broth to
process. Add remaining broth and cream and blend until
smooth. Add Pernod or dill, salt and pepper. If serving
hot, return to pot to heat through; if serving cold,
refrigerate until chilled.
This delicate soup is equally good served hot or cold. Pernod, a
French anise-flavored liquer, imparts a delicious undertone, but
the herbal flavor of fresh dill works well, too. Atkins - Creamy Garlic Zucchini and Pea Soup
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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