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$php¡.
= `R>u rQL$__p¡ ky`, rQL$_ A_¡ hV$pZp Dd¡fp¡. v$k du_uV$ DL$pmp¡.
= `R>u s¡dp ¾$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
: INGREDIENTS :
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