| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
New, Vegtime6 |
6 |
servings |
INGREDIENTS
| 15 |
oz |
Canned corn kernels |
| 6 |
c |
Corn kernels; fresh or frozen |
| 1 |
lg |
Baking potato; peeled and diced |
|
|
(1 1/2 cups) |
| 1/2 |
c |
Diced red bell pepper or celery |
| 8 |
c |
Vegetable broth |
| 1 |
tb |
Chopped fresh tarragon |
|
|
OR 1 tsp. dried tarragon |
| 1/8 |
ts |
Sea salt; or more to taste |
|
|
Ground black pepper; to taste |
| 1/4 |
c |
Air-popped popcorn; for garnish |
|
|
Up to 1/3 cup |
INSTRUCTIONS
6 SERVING DAIRY-FREE
My favorite restaurant in Los Angeles is the Ivy. Here is my nonfat
version of its excellent soup. The popcorn croutons supply a tasty
crunch. Use fresh sweet corn when it's in season- a serrated knife
makes short work of stripping kernels from their cobs.
In food processor or blender, process canned corn with its liquid
until pureed. Transfer to large saucepan. Add remaining ingredients
except popcorn and bring to boil over medium-high heat.
Reduce heat to low and simmer until potato is tender, stirring
occasionally, about 25 minutes.
In food processor or blender, process about 4 cups of mixture until
fairly smooth. Return to saucepan and heat through. Ladle into
serving bowls and garnish each with cluster of popcorn.
Recipes excerpted from The Taste for Living Cookbook by Beth Ginsberg
and Mike Milken (Time Life, 1998).
PER SERVING: 252 CAL.; 9G PROT.; 1G TOTAL FAT (0 SAT. FAT); 60G
CARB.; 0 CHOL.; 341MG SOD.; 7G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 64
Converted by MM_Buster v2.0l.
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