| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Fish, Fish and se, Soups & ste |
3 |
Servings |
INGREDIENTS
| 2 |
cn |
Chicken broth; 10 3/4 oz |
| 2 |
cn |
Water |
| 3 |
c |
Cubed potatoes |
| 2 |
tb |
Rice |
| 1/2 |
c |
Carrot; sliced |
| 1 |
ts |
Dillweed |
| 1 |
tb |
Margarine |
| 1 |
c |
Leek; sliced |
| 2 |
|
Green onion; sliced |
| 1 |
tb |
Flour |
| 1 |
c |
Corn; frozen |
| 1/3 |
lb |
Mild white fish such as turbot |
INSTRUCTIONS
In a large pot, combine chicken broth, water, potatoes, rice, carrots, and
dillweed. In a skillet, melt margarine. Saute leeks and green onions until
soft. Mix in flour until smooth and remove from heat. Add leek-four mixture
to soup. Simmer soup until potatoes are fully cooked (about 20 minutes).
Stir in corn and fish. Cook 5 minutes more or until fish is fully cooked.
NOTES : Makes 7 one cup servings
Recipe by: Eaters Choice/tpogue@idsonline.com
Posted to recipelu-digest Volume 01 Number 345 by Terry Pogue
<tpogue@idsonline.com> on Dec 6, 1997
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