| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Potatoes, Soups and s, Vegetables |
4 |
servings |
INGREDIENTS
| 1 |
c |
Sliced onions |
| 1 |
ts |
Olive oil |
| 2 |
c |
Peeled and cubed baked potatoes |
| 2 |
c |
Vegetarian broth |
| 1 |
c |
Skim milk |
|
|
Salt and pepper |
INSTRUCTIONS
In a large saucepan, cook onions in olive oil over medium-high heat for 5
minutes. Add potatoes and broth. Cook 10 minutes. Cool slightly. Puree in
batches in a blender. Return to pan and add skim milk, salt, and pepper.
Heat through.
Serves 4. Per serving: 114 calories, 1.4g fat, 406mg sodium.
Recipe by: Prevention Magazine, February 1999, page 128
Posted to EAT-LF Digest by Kathleen <schuller@ix.netcom.com> on Mar 28,
1999, converted by MM_Buster v2.0l.
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