2/3 c Chopped Onion
2 cl Minced Garlic
3 c Water
1 c Peeled, Seeded & Chopped
Tomatoes 4 md Carrots, Sliced Into 1/2
Inch Pieces 4 sm Round Red Potatoes,
Peeled & Sliced Into 1/2 in. Pieces
2 tb Chicken Bouillon Granules
1 c Nonfat Buttermilk
2 tb Lemon Juice
2 ts Minced Fresh Marjoram
1 t Minced Fresh Thyme
1/8 ts White Pepper
Fresh Thyme Sprigs (Opt)
Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add Water, Tomatoes, Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover, Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside. Position Knife Blade in Processor. Add Half Of Vegetables & Cooking Liquid. Process Until Smooth. Place in Large Bowl. Processremaining Vegetables & Cooking Liquid. Add Buttermilk, Lemon Juice, Marjoram, Thyme & White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled. (Fat 1.4, Chol. 0.)