| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Dutch |
Soups and, Stews |
9 |
Servings |
INGREDIENTS
| 2 |
ts |
Margarine |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped onion |
| 2 |
tb |
All-purpose flour |
| 4 |
c |
Low-sodium chicken broth |
| 2 |
c |
Corn cut from cob |
| 2 |
c |
Peeled diced round red potatoes |
| 1 1/2 |
ts |
Minced fresh thyme |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Coarsely ground pepper |
| 1 |
|
Bay leaf |
| 3/4 |
lb |
Cod or other lean white fish fillets, cut into 1/2-inch pieces |
| 6 |
tb |
Thinly sliced green onions |
INSTRUCTIONS
Melt margarine in a Dutch oven over medium heat. Add celery and onion;
saute 5 minutes or until tender. Remove from heat.
Sprinkle celery mixture with flour; stir well. Gradually add broth,
stirring until blended. Add corn and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until vegetables are tender,
stirring occasionally.
Add fish; cover and simmer 5 minutes or until fish flakes easily when
tested with a fork. Discard bay leaf. Yield: 9 cups (serving size: 1-1/2
cups soup and 1 tablespoon green onions).
Per serving: 90 Calories; 1g Fat (12% calories from fat); 13g Protein; 11g
Carbohydrate; 16mg Cholesterol; 455mg Sodium
NOTES : To serve, ladle into individual soup bowls, and sprinkle with green
onions.
Recipe by: Cooking Light, July/Aug 1993, page 127
Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”