8 c Water
2 ts Thyme leaves
3 c Diced onions
2 1/2 lb Yams
2 c Celery — thinly sliced
2 c Russet potatoes — chopped
1 c Carrots — 1/4″ rounds
2 ts Dried basil
1 t Dried tarragon
10 oz Frozen peas
– thawed under hot water 2 tb Parsley — minced fresh
1 c Nonfat sour cream
1/2 c Evaporated skim milk
2 ts Spike
2 ts Salt
2 tb Dried chives
A fat free hearty creamy & sweet soup that was altered to nonfat from the original cookbook * 6 cups diced and 2 cups cut into 1/4″ thick half circles. Bring to a boil water thyme bay leaves onions & diced yams. Lower heat to medium & cook covered about 30 min until potatoes begin to break apart and form a broth. Add celery russet potato & carrots continue cooking 10 min. Add half circle yams basil and tarragon. Lower heat and simmer covered until carrots and yam pieces are tender about 10-15 min. Add peas & parsley and simmer 5 min. Turn burner to lowest heat. Blend sour cream and milk together in a blender container and add to soup along with the spike salt & chives. Heat gently stirring often until soup is hot but not boiling. Adjust seasonings to taste. Nutrition (per serving): 152 calories Total Fat 0 g (3% of calories) Source: FOLLOW YOUR HEART VEGETARIAN SOUP COOKBOOK, Page(s): 68 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?