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LOCATION: Recipes >> Soups >> Cream 01

Print this Recipe    Cream 01

SKINNY CREAM SOUP (12-14 servings)
(half measures in parens following)

1 c cottage cheese (1 c.)
1 c skim milk (1/2 c.)
1 small onion, thinly sliced (1)
2-3 T. oil (1 1/2 T.)
4 c chopped vegetables: broccoli, carrots, spinach, cabbage, leeks,
potatoes, or squash (2-3 c.)
5-6 c chicken stock (2 cans broth)
salt and pepper to taste
grated Parmesan cheese
ham bone, opt.

Blend cottage cheese and milk until smooth. In heavy soup pot,
saute onion in oil until softened, but not browned. Add vegetables,
cook and stir over low until slightly softened. Remove half or
all of vegetable-onion mix (if you use all, be sure vegetables are
cooked very soft so they blend to a nice smoothness). Blend with
cottage cheese/milk mixture until smooth. Add stock to remaining
vegetables (or vegetable/cheese mix), with ham bone (opt.), and
simmer covered until vegetables are tender. Cool slightly, and
then add blended mix slowly. Add salt and pepper. Reheat, but do
not boil. Serve with grated cheese if desired.

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