Belgian Sprout Soup
21 Jun 2009
|Brussels sprouts||1 Pound|
|Green onions||3 , chopped|
|Chicken stock/2 cups water and 4 chicken bouillon cubes||2 Cup (32 tbs)|
|White pepper||1 Dash|
|Nonfat dry milk solids||1⁄4 Cup (4 tbs)|
|Low fat yogurt||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Yogurt/Chopped parsley||1 Tablespoon (For Garnish)|
Cook sprouts and onions in chicken stock with salt, pepper, and tarragon until tender, about 10 to 15 minutes.
Puree in a blender with milk solids, yogurt, and parsley.
Reheat until hot through.
Garnish with a dollop of yogurt or parsley.
Belgian Sprout Soup Recipe