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California Dairy Products Help You Soup up Menus and Stay in Shape During the New Year

FOR IMMEDIATE RELEASE                                  Contact:

                                                                                    Jennifer Giambroni
                                                                                    CMAB
                                                                                    jgiambroni@cmab.net
                                                                                    (650) 871-6455 ext. 304

                                                                                    Cameryn Mercurio
                                                                                    Ketchum
                                                                                    cameryn.mercurio@ketchum.com
                                                                                    (415) 984-6283

SOUTH SAN FRANCISCO, Calif., & MODESTO, Calif. – January 6, 2011 – For most people, the mere mention of soup conjures up positive feelings of warmth and comfort. Few foods offer such sustenance all in one bowl. After spending the past few months celebrating holiday traditions, why not create a new feel-good family tradition for 2011 – Souper Sundays. Make a plan to try a new soup each Sunday for dinner. Add a green salad and crusty bread, and dinner is served! Best of all, soups are a healthy way to eat year ‘round.

Soup is one of the simplest dishes to make, usually requires only one pot and often will stretch into several meals. To help you “soup it up” in the New Year and kick off your Souper Sunday tradition, the California Milk Advisory Board (CMAB) is offering three new soups made with Real California dairy products – each one simple, nourishing and delicious.

In just under an hour, you can create a deliciously unique soup that the whole family will love. Even better, while Real California dairy adds rich, complex flavors and textures to all three of these soups, they are easy on the waistline and won’t break those New Year’s resolutions. From a refreshingly Skinny Sweet Pea Soup (less than 150 calories per cup) to a one-of-a-kind Curried Carrot Soup (less than 250 calories per cup) to a mouth-watering Sweet and Sour Corn Soup with Glazed Red Peppers (less than 250 calories per cup), Real California dairy products like sour cream, yogurt, butter and, of course, Real California Milk, are an essential ingredient to all of your favorite soup recipes.

Dairy products – including cheese – made with California milk can be identified by the Real California Milk and Real California Cheese seal, which certifies that the products are made exclusively with milk produced on California dairy farms. Ninety-nine percent of California dairy farms are family-owned. California produces more fluid milk, butter, ice cream, yogurt and nonfat dry milk than any other state. The state is the second-largest producer of cheese, which is available nationally under the Real California Cheese seal.

About the California Milk Advisory Board

The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s 1,752 dairy families. With headquarters in South San Francisco and Modesto, the CMAB is one of the largest commodity boards in the United States. The CMAB executes advertising, public relations, research and retail and foodservice promotional programs on behalf of California dairy products, including Real California Milk and Real California Cheese. For more information on California dairy products, visit www.RealCaliforniaMilk.com.

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CALIFORNIA SKINNY SWEET PEA SOUP

3 cups Real California 1% milk

3 cups reduced-sodium chicken broth

1 cup peeled and diced russet potato

6 scallions, whites only, sliced thin

12 large fresh mint leaves

4 cups shelled fresh or frozen sweet peas

Salt and freshly ground white pepper

1/2 cup non-fat Real California sour cream or Greek-style yogurt

In a saucepan, bring milk and broth to a simmer and add potatoes. Cook, partially covered, about 10 minutes or until potatoes are tender. Add scallions and mint leaves; simmer for 5 minutes. Add peas and cook about 5 minutes or until peas are tender but still bright green. (If using frozen peas, cook 2-3 minutes or just until peas are soft.) Cool soup quickly in a larger pot of ice water to retain its color. Purée in a blender or with an immersion blender until smooth. Just before serving, heat soup over low heat and season with salt and white pepper. (To serve soup cold, place pot with blended soup in a larger pot of ice water and stir until cold, or place in refrigerator for several hours or overnight.) Ladle into bowls and garnish each serving with 1 tablespoon sour cream or yogurt.

Makes 8 one-cup servings

Nutrition Information Per Serving: 131 calories; 2 g fat; 5 mg cholesterol; 143 mg sodium; 21 g carbohydrate; 4 g fiber; 9 g protein

Tip: Freeze soup in plastic containers or zip-closure bags; thaw in refrigerator and serve cold or heat over low heat, whisking until smooth.

REAL CALIFORNIA CURRIED CARROT SOUP

1 1/2 pounds carrots, peeled and cut into 1-inch pieces

1 tablespoon vegetable oil

8 cups Real California 1% milk

Zest of 3 limes, removed in large strips with vegetable peeler

4 tablespoons Real California butter

1 tablespoon curry powder

1 large onion, thinly sliced

2 tablespoons white rice

Salt and freshly ground white pepper

Chicken stock or milk, as needed

1/2 cup non-fat Real California sour cream or Greek-style yogurt

Heat oven to 400°F. In a roasting pan, toss carrots with vegetable oil. Roast in the oven about 30 minutes or until carrots start to brown slightly around the edges. While carrots are roasting, heat milk with lime zest over low heat just until hot; remove from heat and cover until needed. Before using, strain to remove lime zest.

In a heavy soup pot or casserole, heat butter and curry powder until curry begins to sizzle. Add onion and sauté over medium heat until onion is soft. Add roasted carrots, strained milk and rice; season with salt and pepper. Bring to a boil, reduce heat and simmer about 30 minutes or until carrots and rice are completely soft and falling apart. Purée in a blender or with an immersion blender until smooth. Return soup to pot, heat gently and adjust to desired consistency with stock or milk. Season to taste with salt and pepper. Ladle into bowls and garnish each serving with 1 tablespoon sour cream or yogurt.

Makes 8 one-cup servings

Nutrition Information Per Serving: 246 calories; 10 g fat; 33 mg cholesterol; 343 mg sodium; 28 g carbohydrate; 3 g fiber; 11 g protein

Tip: Freeze soup in plastic containers or zip-closure bags; thaw in refrigerator and reheat over low heat, whisking until smooth.

SWEET AND SOUR CORN SOUP WITH GLAZED RED PEPPERS

1 tablespoon Real California butter

1 large onion, chopped

1 tablespoon firmly packed brown sugar

4 cups fresh or frozen corn kernels

1 can (14 oz.) reduced-sodium chicken broth

1/8 teaspoon black pepper

Glazed Red Peppers (recipe below)

In a saucepan, melt butter over medium heat. Add onion; cover and cook, stirring occasionally, about 7 minutes or until onion is soft. Add sugar; cook, uncovered, over medium heat, stirring occasionally, about 7 minutes or until onion browns. Add 3 cups corn, broth and pepper; bring to a boil. Cook over medium heat for 5 minutes. In 2 batches, process soup in food processor for 2 minutes. Return soup to saucepan; add remaining 1 cup corn kernels and 1 cup water. Bring to a boil. Ladle into bowls and garnish with Glazed Red Peppers.

Makes 4 one-cup servings

Nutrition Information Per Serving: 241 calories; 8 g fat; 15 mg cholesterol; 58 mg sodium; 40 g carbohydrate; 5 g fiber; 8 g protein

GLAZED RED PEPPERS

1 red bell pepper, finely chopped

1 tablespoon Real California butter

1 tablespoon balsamic vinegar

1 clove garlic, finely chopped

In a small saucepan, simmer pepper in 1/3 cup water over medium heat about 15 minutes or until very tender. Drain; add butter, vinegar and garlic. Cook over medium heat, stirring occasionally, about 5 minutes.

Makes about 3/4 cup