Title: Spanish Garlic Soup
Categories: Cyberealm, Low-cal, Soups
Yield: 4 Servings

--------------------------------FOR THE SOUP--------------------------------
1 ts Olive oil
1 Head garlic, separated,
-peeled, and sliced
3 c Chicken broth
1 md Carrot, pared and cut into
-narrow 2" strips
1/4 c Diced red pepper
1/8 ts Black pepper
2 tb Minced parsley

--------------------------FOR THE CHEESE CROUTONS--------------------------
4 1 oz slices Italian Bread
1 lg 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 desired.

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.

Source: Weight Watchers Magazine, Mar. 1994
Typed for you by: Linda Field, Cyberealm BBS Watertown NY 315-785-8098

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip