Creamy Corn And Zucchini Soupappetizers, low fat, vegetarian 6 cups low-salt chicken broth 2 cups diced zucchini 1/2 cup chopped onion 6 cups fresh corn kernels --about 12 ears 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 cup nonfat plain yogurt jalapeno hot sauce; optional 1. Bring broth to a simmer in a large saucepan. Add zucchini and onion; cover and simmer 2 minutes. Stir in corn, salt, and pepper; cover and simmer 2 minutes. 2. Place one-third of corn mixture in a blender; process until smooth. Repeat procedure with remaining corn mixture. Ladle soup into bowls; top with yogurt. Serve with jalapeno hot sauce, if desired. Yield: 12 servings (serving size: 1 cup soup and 1 tablespoon yogurt). CALORIES 96 (16% from fat); PROTEIN 4.8g; FAT 1.7g (sat 0.4g, mono 0.6g, poly 0.6g); CARB 18.2g; FIBER 2.7g; CHOL 0mg; IRON 1.1mg; SODIUM 160mg; CALCIUM 35mg. From aml@skypoint.com |
