*  Exported from  MasterCook II  *
 
                            Cream of Tomato Soup
 
 Recipe By     : The Art of Cooking for the Diabetic
 Serving Size  : 4    Preparation Time :0:25
 Categories    : Diabetic                         Low-Fat
                 Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16      ounces        tomatoes, canned
      1/2  cup           onion -- chopped
    2      tablespoons   tomato paste
   1 1/2   cup           chicken broth
    1                    bay leaf
      1/2  teaspoon      salt
      1/8  teaspoon      pepper
      3/4  cup           evaporated skim milk
    1      tablespoon    parsley -- chopped
 
 Cut tomatoes in bite-sized pieces and place with tomato liquid in a
 saucepan; add onions, tomato paste, chicken broth, bay leaf, salt, and
 pepper.  Bring to a boil; simmer, uncovered, for 5 minutes.  Remove
 bay leaf.  Cool about 15 minutes, then turn into blender or food
 processor fitted with steel blade.  Cover; blend at low speed until
 well-mixed.  Meanwhile, heat milk, but do not allow it to boil or
 burn.  Combine tomato mixture and hot milk.  Simmer, stirring
 constantly, until hot enough to serve.  Garnish with parsley.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Per serving: 74.3 calories, 0.5 gr. fat, 6% calories from fat
 
 If 2% low-fat evaporated milk is used: 89 calories, 2 gr. fat
 
 Diabetic food exchanges: 1 Vegetable + 1/2 Carbohydrate
 
 Harper   @%@%@   Robin Carroll-Mann
 “Mostly Harmless” -- Douglas Adams
 harper@tribeca.ios.com
 Harper’s Bread Basket -- http://www.geocities.com/heartland/3967