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Post by ellise on Jul 15, 2005 12:20:03 GMT 10
A satisfying creamy soup with little fat.
Serves 6
1 onion, chopped 14 oz zucchini, grated 1 tsp cracked black pepper (or to taste) 4 chives, snipped, for garnish 1 cup water 2 cup buttermilk 14 oz creamed corn, canned
Cook onion in a small amount of water in a large saucepan until softenened. Add zucchini, corn and water and bring to the boil. Cover and simmer for 15 minutes or until zucchini is tender. Add buttermilk and reheat without boiling. Season to taste and garnish with chives.
Nutritional Information (Per Serving): Calories: 125 cals Kilojoules: 522 kJ Fat: 2.0 g Carbohydrates: 19.0 g Protein: 7.0 g Cholesterol: 3.0 mg Sodium: 176 mg Saturated Fat: 0.0 g Fiber: 2.0 g
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