| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Soup, Vegetarian, Low-fat |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Safflower oil |
| 2 |
ts |
Dry sherry;or water |
| 1 1/4 |
c |
Onion;finely chopped |
| 1 |
c |
Carrot;thinly sliced |
| 2 |
|
Celery stalks;thinly sliced |
| 1 |
|
Bay leaf |
| 2 |
c |
Red potatoes;cubed |
| 1 |
c |
Vegetable stock |
| 1 |
c |
Skim milk |
| 1 |
c |
Fresh or frozen corn |
|
|
Cayenne to taste |
|
|
Nonfat plain yogurt for |
|
|
;garnish—optional |
INSTRUCTIONS
In a large, heavy saucepan, heat oil and sherry or water until bubbling.
Add onion and saute 5 minutes, stirring frequently to prevent browning. (If
mixture appears dry, add 1 to 2 tbs water.) Add carrot, celery, bay leaf,
potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10
to 15 minutes, or until potato is tender. Add milk and corn and simmer 3
minutes, or until corn is tender. Discard bay leaf. Puree 1 c soup in a
blender, then return to the pot. Season with cayenne. If desired, garnish
with a dollop or nonfat yogurt.
Per serving: 196 cal; 5g prot; 1g fat; 39g carb; 1mg chol; 83mg sod; 7g
fiber.
From 3/93 Vegetarian Times page 36+37 Formatted to MM by Kat
Food & Wine RT [*] Category 2, Topic 3 Message 183 Thu Apr 29, 1993
J.DUCKETT1 [Kat] at 22:20 EDT
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia
Steiger Date: 05-25-94
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 14, 98
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