| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Idaho potatoes, peeled |
|
|
Cut in small chunks |
| 2 |
|
Leeks, chopped |
| 1 |
|
Carrot, chopped |
|
|
To |
| 1 |
qt |
Water |
| 1/4 |
c |
Margarine |
| 1/4 |
c |
All-purpose flour |
|
pn |
Paprika |
|
|
Taste |
INSTRUCTIONS
Slowly boil potatoes, leeks, carrot, and pepper to taste in 1 qt.
water for 45 minutes. Melt margarine in skillet over low heat. Add
flour and stir until browned but not burned, about 3 to 5 minutes.
Remove from heat and gradually whisk in 1 cup soup liquid. Return
flour mixture to soup and season with paprika. Bring to a boil and
serve hot. Source: Eat Smart for a Healthy Heart by Dr. Denton Cooley
Nutritional Info: 24 gm carbo, 3 g protein, 8 g total fat, 1 g
saturated fat, cholesterol 0 mg, sod. 12 mg., potassium 535 mg., 1 g
fiber Recipe By : From: Date:
05/27 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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