Ingredients Edit

Directions Edit

  1. A fat free hearty creamy and sweet soup that was altered to nonfat from the original cookbook * 6 cups diced and 2 cups cut into ¼" thick half circles.
  2. Bring to a boil water thyme bay leaves onions and diced yams.
  3. Lower heat to medium and cook covered about 30 minutes until potatoes begin to break apart and form a broth.
  4. Add celery russet potato and carrots continue cooking 10 minutes.
  5. Add half circle yams basil and tarragon.
  6. Lower heat and simmer covered until carrots and yam pieces are tender about 10-15 minutes.
  7. Add peas and parsley and simmer 5 minutes.
  8. Turn burner to lowest heat.
  9. Blend sour cream and milk together in a blender container and add to soup along with the spike salt and chives.
  10. Heat gently stirring often until soup is hot but not boiling.
  11. Adjust seasonings to taste.

Nutritional information Edit

Per serving: 152 calories total fat 0 g (3% of calories)

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