| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetarian | Low fat, Main dishes, Soups/stews, Vegetables | 8 | Servings |
INGREDIENTS
| 3/4 | c | Chopped Onion |
| 1 | ts | Unsalted Butter |
| 1/4 | c | Dry Sherry |
| 1 | c | Chopped Celery |
| 2 | c | Diced Red Potatoes |
| 1 | Bay Leaf | |
| 2 | c | Nonfat Veg Chicken Broth; Low Sod, Note 1 |
| 2 | c | Chopped Tomatoes |
| 1 1/2 | c | Corn Kernels |
| 1 1/2 | c | Nonfat Milk |
| 1/2 | c | Chopped Parsley |
| Ground Pepper; Optional |
INSTRUCTIONS
Note 1: Original recipe called for 2 C defatted chicken stock or Vegetarian stock Prep Time: 15 - 20 min Cooking Time: 35 - 40 min To lower the calories in the soup, nonfat milk and potato puree replace the rich cream base used in traditional recipes. This soup freezes beautifully, so make a double batch, especially when corn is at its peak. In a large stockpot over med-high heat, saute onion in butter and sherry until soft but not browned. Add celery and potatoes and saute for 2 min. Crush bay leaf and wrap in cheesecloth or place in a tea ball. Add stock and bay leaf to soup and bring to a boil. Lower heat to simmer and cook, covered, until potatoes are tender (20 min). Remove bay leaf and discard. Place 2 C of the soup in a blender and puree. Return to pot. Add tomatoes, corn, and milk, and bring to a boil again. Lower heat and simmer for 5 min. Add parsley, taste for seasoning, and add pepper (if desired). Makes 10 C, 8 servings This was very, very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <[email protected]> NOTES : Cal 88.3 Total Fat 1g Sat Fat 0.4g Carb 15.7g Fib 2.3g Pro 8g Sod 116 mg CFF 8.6% Recipe by: Healthy Cooking, California Culinary Academy Posted to EAT-LF Digest by Reggie Dwork <[email protected]> on Sep 30, 1998, converted by MM_Buster v2.0l.
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