Low-Fat Carrot And Zucchini Bisque - cooking recipe

Ingredients

1 c. water
6 large carrots, peeled and cut in 1-inch discs
2 medium zucchini, peeled and cut in 1-inch discs
2 c. skim milk or Carnation skim milk
2 Tbsp. flour
1/4 tsp. fresh ground black pepper
1/4 tsp. cinnamon
3 chicken bouillon cubes or packets

Preparation

In medium saucepan, add water.
Place over high heat.
Add carrots.
Cover pan and cook for 10 minutes.
Add zucchini.
Cook 5 minutes.
Remove pan from heat and drain.
Puree vegetables until smooth in food processor.
Transfer pureed vegetables in large saucepan.
Add skim milk and place over medium heat uncovered.
Stir constantly with wire whisk.
Sprinkle in flour, cinnamon and pepper.
Add chicken bouillon.
Continue stirring until dissolved.
Makes 4 servings.
Calories 117, cholesterol 2 mg, fat 1 gram.