Saturday, January 14, 2006
Point Count: Tomato Soup
1.5 lb tomatoes - 0 pt.
1 medium onion, quartered - 0 pt.
2 cloves garlic - 0 pt.
2 celery stalks - 0 pt.
1 TB olive oil - 3 pt.
2 cups chicken stock - 0 pt.
2 TB tomato paste - 0 pt.
1/2 cup small pasta shapes - 5 pt.
salt & black pepper - 0 pt.
cilantro or parsley - 0 pt.
Put everything above pasta in a large pot. Cover and cook over medium low heat for 45 minutes to an hour, until vegetables are very tender. Blenderize until smooth and return to the pot. Season with salt & pepper to taste. Add pasta and cook until al dente in soup. Garnish with cilantro or parsley. Makes two very large bowls or 4 smaller bowls.
8 points for the whole pot and this stuff is GOOD.
1 medium onion, quartered - 0 pt.
2 cloves garlic - 0 pt.
2 celery stalks - 0 pt.
1 TB olive oil - 3 pt.
2 cups chicken stock - 0 pt.
2 TB tomato paste - 0 pt.
1/2 cup small pasta shapes - 5 pt.
salt & black pepper - 0 pt.
cilantro or parsley - 0 pt.
Put everything above pasta in a large pot. Cover and cook over medium low heat for 45 minutes to an hour, until vegetables are very tender. Blenderize until smooth and return to the pot. Season with salt & pepper to taste. Add pasta and cook until al dente in soup. Garnish with cilantro or parsley. Makes two very large bowls or 4 smaller bowls.
8 points for the whole pot and this stuff is GOOD.
