Title: Spanish garlic soup
 Categories: Low-fat, Soups
      Yield: 4 Servings
 
MMMMM------------------------FOR THE SOUP-----------------------------
      1 ts Olive oil
      1    Head garlic, separated,
           -peeled, and sliced
      3 c  Chicken broth
      1 md Carrot, pared and cut into
           -narrow 2" strips
    1/4 c  Diced red pepper
    1/8 ts Black pepper
      2 tb Minced parsley

MMMMM------------------FOR THE CHEESE CROUTONS-----------------------
      4    1 oz slices Italian Bread
      1 lg Garlic clove, peeled & split
    3/4 oz Parmesan cheese, grated
 
  To prepare soup:
  
  1. In a medium nonstick saucepan, heat oil and add garlic. Cook,
  stir- ring constantly over low heat until pale gold (do not let
  garlic brown) Add 1/2 cup of water; cover and simmer until very soft.
  With a fork, mash the garlic to a smooth puree. Add broth, carrot,
  bell pepper, black pepper, and 1/4 cup of water and bring to boil.
  Reduce heat and simmer until carrots are barely tender, about 3
  minutes. Sprinkle with parsley and serve with cheese croutons, if
  desired.
  
  To prepare the Cheese Croutons:
  
  1. Preheat oven to 300F. Bake the bread slices until dried, about 15
  minutes. Rub each slice with cut side of garlic; sprinkle evenly with
  parmesan cheese. Run under broiler to brown lightly. Keep warm.
  
  Per serving: (1 cup soup) provides: 1/4 fat, 1/2 vegetable, 15 cal.
  Per serving: 70 cal. Each crouton provides: 1 bread, 10 cal. Per
  serving: 102 cal.