White corn and rosemary soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 108.9
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 566.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 2.5 g
- Protein: 3.2 g
View full nutritional breakdown of White corn and rosemary soup calories by ingredient
Introduction
This recipe is taken from American Heart Association Low-Calorie Cookbook. It's delicious, hearty, and relatively easy to make This recipe is taken from American Heart Association Low-Calorie Cookbook. It's delicious, hearty, and relatively easy to makeNumber of Servings: 6
Ingredients
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1 tsp olive oil
1 medium yellow onion, thinly sliced
1-pound package frozen baby gold and white corn or all-white whole-kernel corn
3 c fat-free, low-sodium chicken broth
1 tbsp chopped fresh rosemary or 1 tsp dried, crushed
1/4 tsp salt
1/8 tsp white pepper, or to taste
Directions
This makes 6 servings of 3/4 cups each.
According to the book, it has 63 calories per serving. Sparkrecipes thinks it has more. It will likely depend on the broth you use.
In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally. Stir in the corn; cook for 4 minutes, stirring occasionally. Stir in the broth and rosemary; bring to a boil over medium heat. Add the salt and white pepper. Reduce the heat; simmer for 40 minutes (no stirring needed).
Working in batches, process the soup in a blender or food processor until almost smooth. Reheat.
Optional: Garnish with rosemary springs
Number of Servings: 6
Recipe submitted by SparkPeople user PERVERSEDMIND.
According to the book, it has 63 calories per serving. Sparkrecipes thinks it has more. It will likely depend on the broth you use.
In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally. Stir in the corn; cook for 4 minutes, stirring occasionally. Stir in the broth and rosemary; bring to a boil over medium heat. Add the salt and white pepper. Reduce the heat; simmer for 40 minutes (no stirring needed).
Working in batches, process the soup in a blender or food processor until almost smooth. Reheat.
Optional: Garnish with rosemary springs
Number of Servings: 6
Recipe submitted by SparkPeople user PERVERSEDMIND.
