| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups, Low-fat, Lunch |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Chopped onion |
| 1/3 |
c |
Sliced celery |
| 1/3 |
c |
Sliced leek |
| 1 |
c |
Defatted chicken broth |
| 1 |
sm |
Red potato, diced |
| 1 |
c |
Low-fat milk |
| 5 |
|
Drained, canned clams, chopped |
| 1 |
c |
Shredded spinach |
|
|
Freshly grated nutmeg (optional) |
|
|
Salt & pepper to taste |
INSTRUCTIONS
1. In medium saucepan, saute' onion, celery and leek in small amount of
broth, about 5 minutes. 2. Add potato and remaining broth. Bring to boil
and simmer covered, about 10 minutes or until potato is tender. 3. Stir in
remaining ingredients. Heat without boiling.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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