Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Sweet onion - chopped

  2. 1 1/2 tablespoons 22ml All-purpose flour

  3. 1 Low-fat low-salt chicken broth - (16 oz)

  4. 3/4 cup 177ml Water

  5. 1 cup 40g / 1.4oz Chopped flat-leaf parsley

  6. 1 Container frozen chopped chives - (2/3 oz)

  7. 1/2 cup snipped fresh chives

  8. 4 tablespoons 60ml Minced fresh tarragon leaves

  9. 6 Fresh thyme sprigs

  10. 1/3 cup 78ml Fat-free sour cream Fresh lemon slices - for garnish Fresh herbs - for garish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Lightly coat a large saucepan with cooking spray. Add the onion and cook until onion is soft, stirring occasionally. Add the flour and cook, stirring, for 2 minutes. Pour in the broth and water. Bring to a simmer and stir until slightly thickened. Add the herbs and simmer for 3 minutes. Remove from heat and allow to cool for 10 minutes. Remove the thyme sprigs. Working in batches, transfer mixture to a food processor or blender and process until smooth, adding the sour cream to the last batch. In a large bowl, combine batches and refrigerate, covered, until cold. Serve in small soup bowls with lemon slices and herbs for garnish. This recipe yields 4 servings. Exchanges Per Serving: 1 Carbohydrate (1/2 Bread/Starch, 2 Vegetable). Nutrition Facts: 99 calories (5% calories from fat), 6 g protein, 1 g total fat (0.1 g saturated fat), 18 g carbohydrate, 3 g dietary fiber, 2 mg cholesterol, 257 mg sodium.


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