Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------FOR THE SOUP-----------------------------
1 ts Olive oil -narrow 2" strips
1 Head garlic, separated, 1/4 c Diced red pepper
-peeled, and sliced 1/8 ts Black pepper
3 c Chicken broth 2 tb Minced parsley
1 md Carrot, pared and cut into

------------------FOR THE CHEESE CROUTONS-----------------------
4 1 oz slices Italian Bread 3/4 oz Parmesan cheese, grated
1 lg Garlic clove, peeled split

To prepare soup:

1. In a medium nonstick saucepan, heat oil and add garlic. Cook,
stir- ring constantly over low heat until pale gold (do not let
garlic brown) Add 1/2 cup of water; cover and simmer until very soft.
With a fork, mash the garlic to a smooth puree. Add broth, carrot,
bell pepper, black pepper, and 1/4 cup of water and bring to boil.
Reduce heat and simmer until carrots are barely tender, about 3
minutes. Sprinkle with parsley and serve with cheese croutons, if
desired.

To prepare the Cheese Croutons:

1. Preheat oven to 300F. Bake the bread slices until dried, about 15
minutes. Rub each slice with cut side of garlic; sprinkle evenly with
parmesan cheese. Run under broiler to brown lightly. Keep warm.

Per serving: (1 cup soup) provides: 1/4 fat, 1/2 vegetable, 15 cal.
Per serving: 70 cal. Each crouton provides: 1 bread, 10 cal. Per
serving: 102 cal.

Source: Weight Watchers Magazine, Mar. 1994 Typed for you by: Linda
Field, Cyberealm BBS Watertown NY 315-785-8098

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