-----------------------FOR THE SOUP----------------------- 1 ts Olive oil

1 Head garlic, separated,

-peeled, and sliced 3 c Chicken broth

1 md Carrot, pared and cut into

-narrow 2" strips 1/4 c Diced red pepper

1/8 ts Black pepper

2 tb Minced parsley

------------------FOR THE CHEESE CROUTONS------------------ 4 1 oz slices Italian Bread

1 lg Garlic clove, peeled & split

3/4 oz Parmesan cheese, grated

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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