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Summer Soup --e

Source of Recipe

Unkown
SUMMER SOUP
Exchanges
Servings: 4 (1-cup) servings

- 2 cups water
- Salt and pepper to taste
- 2 new potatoes, peeled, diced
- 2 carrots, sliced
- 6 fresh spinach leaves, chopped
- 1/2 cup fresh green peas or thawed frozen green peas
- 1 tablespoon arrowroot
- 1-1/2 cups skim milk
- 1/4 teaspoon red (cayenne) pepper
- 1 tablespoon chopped fresh parsley

In a medium-size saucepan, place water, salt, pepper, potatoes and carrots; bring to a boil. Cover and cook 10 minutes. Addthe remaining vegetables and cook 5 minutes more.

Meanwhile, make a paste of the arrowroot and 3 tablespoons ofthe milk. Add remaining milk and stir into the vegetables. Add cayenne and simmer 5 minutes, until vegetables are tender. Garnish with parsley.

Per Serving: 97 Calories; 6 g Protein; 18 g Carbohydrates;
2 mg Cholesterol; 112 mg Sodium; 0 g Fat ++++ Exchanges: 1/2 Milk, 2 Vegetable