| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 1 |
ts |
Garlic; minced |
| 1 |
c |
Onion; chopped |
| 3 1/2 |
c |
Potatoes; peeled and cubed |
| 3 |
c |
Chicken broth; or stock |
| 3/4 |
c |
Sharp cheddar cheese; shredded |
| 1/2 |
c |
2% low-fat milk |
| 1/2 |
c |
Fresh parsley; chopped ==OR== 1/2 cup fresh dill, chopped |
INSTRUCTIONS
Heat oil in a non stick saucepan over medium heat. Add onions & garlic &
saute' for 4 minutes or until softened. Add potatoes & broth & bring to a
boil. Cover, reduce heat to low & simmer for 20 minutes or until the
potatoes are tender. Using a slotted spoon remove 1/2 cup of the mixture in
saucepan & set aside. Transfer remainder of soup to a blender or food
processor & puree(careful IT'S HOT!! don't burn yourself). Return pureed
soup to saucepan; stir in cheddar cheese, milk, parsley & reserved soup
mixture. Cook until cheese is melted.
NOTES : Nutritional Analysis per serving: 241 calories, 8 grams fat, 35
grams carbohydrates, 9 grams protein, 18 milligrams cholesterol, 150
milligrams sodium, 29 percent of calories from fat. Source: Enlightened
Home Cooking by Rose Reisman, Robert Rose Inc. 1996
Recipe by: Enlightened Home Cooking by Rose Reisman, Robert Rose
Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves"
<cea260@airmail.net> on Jan 23, 1998
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”