Linda's Country Kitchen

Soups

Sandwiches

1/2 cup chopped onions
1/2 cup chopped celery
1 (10 1/2-ounce) can chicken broth, defatted
1/4 cup white rice
1 pound asparagus spears
2 cups evaporated skim milk
1/2 cup fat-free sour cream

Lightly spray an unheated large saucepan with no-stick spray. Add the onions and celery. Cook and stir over medium heat until the onions are tender. Stir in the broth and rice. Bring to a boil. Reduce the heat. Cover and simmer about 20 minutes or until the rice is tender. Meanwhile, in a large saucepan with a tight-fitting lid, bring 1 inch of water to a boil. Place the asparagus in a steamer basket and set the basket in the saucepan, making sure the basket sits above the water. Cover the saucepan and steam for 10 to 15 minutes or until tender. Cut the tips from the asparagus and set aside. Chop the spears. Add the spears and 1/2 cup of the milk to the rice mixture. Bring to a boil. Reduce the heat and simmer for 5 minutes. Transfer the asparagus-rice mixture to a blender or food processor. Blend or process until smooth. While the blender or food processor is still running, slowly pour in the remaining 1 1/2 cups of milk. The final consistency should be smooth and slightly thickened. Return the mixture to the saucepan. Heat the soup to a simmer. Remove from the heat and stir in the sour cream. Garnish each serving with   the reserved asparagus tips. If desired, drizzle with additional fat-free sour cream slightly thinned with water.  Serves 5 

2 lbs. ripe tomatoes (about 3 medium)
1 two-inch chunk of French or Italian bread, preferably day old
2 cucumbers, peeled and chopped
1 small green pepper, seeded and chopped
1 clove garlic, peeled and chopped (optional)
2 tablespoons olive oil
about 1/4 cup water
1 to 2 tablespoons sherry vinegar, or red wine vinegar

 Garnish: 1 cucumber, peeled and cubed; 1 green or red pepper, seeded and    cubed

Peel tomatoes using a small sharp knife. Core and cut into quarters. Soak the bread in water for 2 minutes, then squeeze out the excess moisture.  Place tomatoes, moistened bread, cucumbers, pepper, garlic, onion, olive oil,  water, 1 tablespoon of the sherry vinegar, and a pinch of salt into a large bowl;  mix well. Transfer the vegetable mixture in batches to a food processor or a blender, and puree until almost smooth. Taste for seasoning; add additional sherry vinegar and salt if necessary. Serve with the raw vegetable garnishes in small bowls.

Summer-Vegetable Hero Sandwich ~ 4 sandwiches

   Dressing:
   3 tablespoons fresh parsley
   1 scallion, trimmed and chopped (white and green parts)
   Salt and freshly ground black pepper
   1/2 cup low-fat plain yogurt
   2 tablespoons olive oil
   1 tablespoon wine vinegar

   Sandwich:
   1 loaf French bread, about 12 inches long
   1 cup grated carrots (about 1 large carrot)
   1 cup thinly sliced cucumber (about 1 cucumber)
   1/2 cup shredded lettuce
   1 ripe tomato, thinly sliced
   1 cup grated cheddar cheese, or your favorite

   Optional:
   Pitted black olives, sliced
   Sprouts
   1/2 cup chopped red or green pepper

Make the dressing: Puree ingredients in a blender or food processor. Taste for seasoning. (Can be made ahead of time; cover and refrigerate until ready to serve.)  Cut the bread in half, lengthwise. Layer on carrots, cucumbers, lettuce, tomato   and cheese, and any optional ingredients. Spoon on the dressing. Top with bread half. Cut into 4 sandwiches.

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