| 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
<reggie@reggie.com>
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 <reggie@reggie.com> on Sep 30,
1998, converted by MM_Buster v2.0l.
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