| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
French |
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter or margarine |
| 1 1/3 |
lb |
(4 medium) potatoes cut into 3/4-inch cubes |
| 2 |
cn |
Vegetable or chicken broth (14 1/2 ounces each) |
| 1 1/2 |
c |
Water |
| 1 |
c |
Sliced carrots |
| 1 1/2 |
c |
Frozen peas |
| 1/2 |
c |
Sliced green onions |
| 1/2 |
c |
Mint leaves (coarsely chopped) |
|
|
Salt, to taste to.. |
| 2 |
ts |
Lemon juice |
INSTRUCTIONS
In 3-quart saucepan over medium-high heat, melt butter. Add
potatoes; cook, tossing occasionally, 5 minutes. Reduce heat to
medium and add broth, water and carrots. Bring to boil, reduce heat,
cover and cook until potatoes and carrots are tender, about 15
minutes. Add peas, onions and mint. Continue to cook 5 minutes.
Season with salt and lemon juice.
Menu: Crusty Rolls, Romaine Salad with Garlic Croutons, Fruit and
Cheese
Nutritional Information Per Serving: 230 calories; 4 g fat; 10 mg
cholesterol; 1030 mg sodium;
43 g carbohydrate; 6 g fiber; 7 g protein.
Source: The Potato Board <recipes@potatoes.com>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
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