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
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
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.