| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Potato, Soups |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Oil |
| 2 |
ts |
Sherry |
| 1 |
c |
Onion; chopped |
| 1 |
c |
Carrot; sliced |
| 2 |
|
Stalks celery; sliced |
| 2 |
c |
Red potatoes; cubed |
| 1 |
|
Bay leaf |
| 1 |
c |
Vegetable broth |
| 1 |
c |
Skim milk |
| 1 |
c |
Corn kernels |
|
|
Cayenne to taste |
|
|
Plain yogurt for garnish (optional) |
INSTRUCTIONS
Instructions In large heavy saucepan, heat oil and sherry until bubbling.
Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp.
water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to
boil & cook over medium heat for 10-15 minutes, or until potato is tender.
Add milk & corn; simmer for 3 minutes or until corn is tender. Discard bay
leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne.
If desired, garnish with yogurt. Note: Go easy on the cayenne. The first
time I made this I overdid it! I didn't use the yogurt, and it tasted fine.
Recipe by: Vegetarian Times (March 1993)
Posted to recipelu-digest Volume 01 Number 322 by James and Susan Kirkland
<kirkland@gj.net> on Nov 28, 1997
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