| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
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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