| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Soups |
6 |
servings |
INGREDIENTS
| 3/4 |
lb |
Baking potatoes; peeled and cut into half-inch dice |
| 1 |
tb |
Unsalted butter |
| 1 |
md |
Yellow onion; minced |
| 6 |
md |
Ears corn; shucked |
| 3 |
c |
Nonfat low-salt chicken broth |
| 1/2 |
c |
Heavy cream; optional |
|
|
Salt and pepper |
| 4 |
|
Medium-size ripe tomatoes; peeled and seeded, chopped and drained |
| 1 |
tb |
Finely chopped fresh chives |
INSTRUCTIONS
Bring a large sauce pan three-quarters full of salted water to a boil. Add
the potatoes and cook until tender, about 10 minutes. Drain and reserve.
Melt butzer in a large soup pot over medium-high heat. Add onion and cook,
stirring occasionally, until soft, about 7 minutes.
Cut kernels from corn cobs, then scrape cobs to release liquid; set aside
juice and 1 cup kernels. Add remaining corn chicken broth, and 4 cups water
to soup pot, bring to a boil, and simmer until liquid is reduced by
one-quarter, 15 minutes.
In a blender puree mixture in batches on high speed until smooth, 2 to 3
minutes per batch. Strain through a fine sieve into a clean soup pan.
Add reserved corn, potatoes, and cream if desired. Season to taste with sak
and pepper. Warm over medium-high heat just until hot, 3 to 4 minutes. Add
tomatoes and cook 1 minute. Garnish with chives. Serve immediately. Serves
6.
[Per serving (without options): Calories 192 (12% from fat), Fat 3 g (1 g
saturated), Protein 8 g, Carbohydrate 37 g, Fiber 4 g, Cholesterol 5 mg,
Iron 2 mg, Sodium 100 mg, Calcium 26 mg]
*Recipes adapted from You Say Tomato, 1998 by Joanne Weir (Bantam Doubleday
Dell). Reprinted September, 1998 Health (Magazine from Time, Inc.)
Recipe by: You Say Tomato (1998) Joanne Weir*
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Aug 27,
1998, converted by MM_Buster v2.0l.
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