MiladyB

Edamame Soup with Feta Croutons

3/4 Cup chopped sweet onion
2 tsp. Canola Oil
3 Medium carrots, thinly sliced
2 Cloves garlic, minced
14oz Frozen shelled edamame (sweet soy beans)
28oz Swanson's Natural Goodness chicken broth
1.5 tsp. Thyme

1 Egg white
1 Tbsp. water
1/2 Cup panko bread crumbs
4oz Fat free feta, cut into 3/4" cubes

Part 1 - Soup
1. Cook onions and oil in sauce pan for 5 min over medium heat, stirring occasionally
2. Add carrots and garlic and stir for 1 min
3. Add broth and edameme, bring to boil
4. Boil for 5 min then reduce heat and add thyme
5. Simmer for 15 min as you prepare the croutons

Part 2 - Croutons
1. Heat a small non stick frying pan over medium heat
2. Beat egg white and water in a small bowl
3. Place bread crumbs in a second bowl
4. Dip feta cubes in egg white to coat. Allow excess to drip off.
5. Roll in brad crumbs.
6. Place cubes in pan and toast each side of cube until brown (about 30-45 seconds per side)

Part 3 - Serve
1. Ladle into soup bowls
2. Top with croutons

Stats:
Makes 6 servings (about 1 cup)
131 Calories
4.7g Fat
647mg Sodium
17g Carbs
8.6g Fiber
5.2g Sugar
14.3g Protein

__________________
~Beth~

Little Victories; Grand Rapids, MI
Bariatric Support Group

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote