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Reviews Date product posted
Fri February 3, 2006
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Description: I used one of my favorite vegatable dishes to make a low carb soup. It does use a lot of dishes to make and takes about 1/2 hour but it's worth it because it tastes great and lasts all week.
Ingredients: 3 Zucchini (medium size)
3 yellow crook neck squash (medium)
1/2 onion
2 tbl italian seasonings (or basil, orangano)
lots of salt and pepper
olive oil to coat pan liberly
1 tbl spenda
Chicken Broth 32oz
heavy cream
How To Prepare: chop the veggies small, Slice blade on food processor works great for this.
Oil the pan (big pan)
Saute veggies and seasonings and spenda and s/p
until the they get carmelized mushy, this takes 20 minutes on med. The veggies will shrink alot, you want to cook alot of the water out and concentrate the flavors.

Pour a little of the broth in your blender, add veggies and blend until creamy. Be sure when blending hot liquids to have a towel over the lid and take the little top thing out so it doesnt explode.

Add the creamed mix to the rest of the stock. Before serving add a spash of heavy cream.

Works great reheated in the microwave.
Number of Servings: 8 big bowls
Carbs per serving - include all nutritional information if known: 2 net carbs
Preparation Time: 30-40 min
Effort (Easy, Average, Difficult): Average

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