---------- Recipe via Meal-Master (tm) v8.02
  Categories: Low-fat, Soups
       Yield: 4 servings
 -----------------------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
   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