| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Low-fat, Lunch, Soups | 4 | Servings | |
INGREDIENTS
| 1 | c | Sliced leek or onion |
| 1 | c | Sliced carrot |
| 1 | Baking potato cubed | |
| 1 | c | Defatted chicken broth |
| 2 | c | Evaporated skim milk |
| 1 | c | Frozen whole kernel corn |
| 2 | T | Chopped parsley |
| Salt & pepper to taste |
INSTRUCTIONS
In medium saucepan, combine leek, carrot and potato with chicken broth. 2. Cover and simmer 10 minutes or until vegetables are tender. 3. Puree then add milk and corn. Heat without boiling, to serving temperature. 4. Season to taste with salt and pepper. 5. Serve sprinkled with parsley. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 77
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 123.7mg
Potassium: 373.6mg
Carbohydrates: 17.9g
Fiber: 2.8g
Sugar: 2.9g
Protein: 2.2g