Posted by Cathy on October 12, 1998 at 17:36:27:
Hi everyone:
I recently found some recipes for pureed vegetable soups using tofu to replace cream to give the soup the creaminess, without the fat and calories. Plus tofu is a good source of protein. I especially have used this with carrot ginger soup and it came out wonderfully. It is great to freeze because the tofu does not separate after defrosting (as cream does).
This is a good recipe for vegetarian clients, as well as easy to prepare. (Just make sure that you use a soft tofu and it is well pureed.)
Cathy