SUMMER STOCK SOUP
SUMMER STOCK SOUP
1 SUMMER SQUASH CHOPPED 8 CARBS
1/4 WHITE ONION 3 CARBS
CELERY HEARTS (EQ 3 STALKS) 3 CARBS
3 BABY CARROTS 6 CARBS
CHOP ALL VEGGIES AND SAUTE IN BUTTER TILL SOFT
ADD TO BLENDER AND ADD CHICKEN BROTH (APPROX 1 CUP=1 CARB) TO TOP OF VEGGIES
BLEND THEN ADD CREAM TO TASTE 2-3 OZ (2-3 CARBS) AND SALT AND PEPPER TO TASTE.
ADD A SPRINKLE OF NUTMEG TO MIX THEN ENJOY.
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