NpX®$_ `u ky`

: kpdN°u :

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1/4 L$` ÆZu L$p`¡gu àepT

1/4 L$` ÆZu L$p`¡gu k¡g¡fu (k¡gX¹$ `Ë$p)

(S>ê$fueps S>Zpe sp¡)

1/4 L$` ÆZp L$p`¡gp NpS>f

1/3 L$` ApV$p¡

4 L$` rQL$__p¡ ky`

115 N°pd Ry>V$u `pX¡$gu rQL$_

2 L$` hV$pZp, 2 L$` V$p¡ÞX$ ¾$ud


: fus :

=  dpMZ Nfd dyL$u A_¡ àepT, k¡g¡fu A_¡ NpS>f kp„smp¡. _fd `X¡$ Ðep„ ky^u `L$php¡.

=  `R>u s¡dp ApV$p¡ Dd¡fu_¡ b¡ du_uV$ `L$php¡.

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=  `R>u s¡dp ¾$ud Dd¡fu A_¡ `pRy> v$k du_uV DL$pmp¡. NfdpNfd `ufkp¡.

=       Ap ky` h¡ÆV¡$bg/rQL$_ `ygph A\hp õV$ud  fpBk kp\¡ h^pf¡ kpfp¡ gpN¡ R>¡.

L¡$gfu = 910

Garden Pea Soup


1/3 cup  low fat butter

1/4 cup minced onions

1/4 minced celery (optional)

1/4 cup minced carrots

1/3 cup flour

4 cups chicken soup

115 grams shredded chicken

2 cups peas,  2 cups toned cream


: Method :

=   In a pot,  heat  the butter,  saute the onions,  celery and carrots until tender.

=   Add the flour and cook for          2 minutes.

=   Add chicken stock, chicken and peas. Simmer for 10 minutes.

=   Add the low fat cream;  simmer for an additional 10 minutes.  Serve hot.

=          This soup tastes better with vegetable  chicken pulaav or steamed rice.

Calories = 910

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