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Source: The Working Family's Cookbook

Summer Vegetable Soup
Try this pretty green soup hot or cold. It's delicious.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
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2 tablespoons olive oil
2 tablespoons butter or margarine
1 medium-size onion, chopped
2 medium-size cloves garlic, finely chopped
2 medium-size zucchini
1 cup fresh, shelled peas, or defrosted frozen peas
1/4 pound trimmed green beans, coarsely chopped
1/3 cup uncooked white rice
4 cups chicken broth
1 1/4 cups skim milk, plus additional if necessary for chilled soup
1/4 cup chopped fresh basil
salt, to taste
freshly ground pepper, to taste
plain lowfat yogurt, for garnish (optional)




Heat the oil and butter in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes until softened.

Add the zucchini, peas and beans and cook, covered, for 10 minutes. Add the rice and broth and bring to a simmer.

Cook, uncovered, for about 20 minutes until the rice is tender. Puree the mixture in batches with the skim milk in a food processor or blender. Return the puree to the saucepan and reheat until simmering. Add the basil and season to taste with salt and pepper.

Serve hot or chilled with a spoonful of yogurt, if you like. The soup will thicken when it is chilled. Add additional skim milk to get the desired consistency, and add a little more salt and pepper if needed.






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Minted Pea Soup
Source: The Working Family's Cookbook
Rating:
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The combination of mint and peas makes a lovely fresh taste.
View the full recipe


Fish Broth
Source: The Working Family's Cookbook
Rating:
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Homemade fish broth is easily prepared and full of good flavor.
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