This soup uses store-bought low-sodium chicken broth doctored with vegetables and herbs to brighten its flavor. Once completed, the soup is served immediately.
This recipe was published in our cookbook The Best Light Recipe.
Per 1 1/2-cup serving:
Cal 120; Fat 1.5 g; Sat fat 0 g; Chol 0 mg; Carb 22 g; Protein 6 g; Fiber 5 g; Sodium 930 mg
- Broth
- vegetable oil
- table salt
- low-sodium chicken broth
- fresh thyme
- fresh parsley leaves
- Soup
- frozen peas
- minced fresh tarragon
- Table salt and ground black pepper
This chowder, made with half-and-half instead of cream, has a lighter consistency than traditional, heavy chowders. Be sure not to let it come to a boil because it will curdle. It can be made early in the day, but wait to cook the shrimp until just before serving so they don’t overcook.
PER SERVING: 340 calories, 21.5 g total fat (10.5 g saturated fat), 21 g protein, 16 g carbohydrate, 175 mg cholesterol, 645 mg sodium, 2 g fiber
- unpeeled diced red potatoes
- diced red bell pepper
- freshly ground pepper
- clam juice
- half-and-half
- Ground white pepper
- table salt
- low-sodium chicken broth or low-fat vegetable broth
- dry sherry or white wine
- - 1 1/4 cups milk
- minced fresh chives
- Vegetable Stock
- 1lb Parsnips
- 1lb Apples
- Cream
- medium Onion
- large Clove Garlic
- Curry Powder
- Ground Cumin
- Ground Coriander
- Butter
- Cardamom
- Salt and Black Pepper
- Chives or Parsley