| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegan |
Veg01 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Butter Or Corn Oil Margarine |
| 1/2 |
sm |
Onion; finely chopped |
| 1 |
|
Clove Garlic; pressed |
| 1/4 |
ts |
Freshly Ground Black Pepper |
| 1 |
tb |
Chopped Fresh Sage Leaves; or 1 tsp dried |
| 1 |
c |
Vegetable Stock |
| 1 |
|
12 Oz Can Evaporated Skim Milk; see note |
| 1 |
c |
Corn; Fresh, Frozen Or |
|
|
; Canned |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Cool Water |
| 1 |
|
14 Oz Can Tomatoes; Undrained, Or Fresh |
|
|
; Tomatoes |
|
|
Fresh Sage Leaves For Garnish; optional |
INSTRUCTIONS
Melt the butter or margarine in a heavy saucepan. Add the onion and
garlic and cook, covered, over low heat until the onion is soft and
translucent, about 5 minutes. Add the pepper, sage, vegetable stock
and milk and bring to a boil. Reduce heat to low and simmer,
uncovered, for 10 minutes. Add the corn and bring back to a boil.
Reduce heat to low and simmer, uncovered, for 10 more minutes.
Dissolve the cornstarch in the cool water and add it to the soup,
mixing thoroughly. Stir soup until thickened. Remove from the heat
and stir in the tomatoes.
To serve, spoon 3/4 cup of soup into each of 6 bowls and garnish with
fresh sage leaves if desired. Makes 6 servings.
Per serving: 125 calories, 2g fat, 7g protein.
Note: Vegans might want to try soy milk in this recipe.
Recipe by: Buffalo News
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