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Post by ellise on Jul 15, 2005 11:46:01 GMT 10
2 red potatoes, chopped 1 small onion, chopped 2 ribs celery, chopped 1 15-oz.can tomatoes, diced 1 zucchini, grated 1/4 cup butter 3 cups beef broth 1 clove garlic, minced 1/2 tsp. tarragon 1/2 tsp. marjoram Salt and pepper to taste 2 Tbsp. cream sherry 1/2 cup light cream Parsley sprigs for garnish Croutons for garnish
In a large saucepan, saute vegetables in butter for several minutes. Add beef broth, garlic, tarragon, marjoram and salt and pepper to vegetables and simmer for 30 - 40 minutes over low heat until vegetables are tender but not mushy. Place mixture in a blender and puree. Return to saucepan; stir in sherry and cream and heat through. Garnish with parsley and croutons and serve.
The Skinny: Use fat free beef broth and fat free Half and Half in place of the cream.
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