| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Vegetarian |
Soups, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried tomato halves cut into 1/4-inch strips with kitchen shears |
| 1 1/2 |
c |
Water |
| 1 |
|
Bouillon cube (chicken or vegetable) |
| 8 |
oz |
Potatoes cut into 3/4-inch cubes |
| 1/4 |
c |
Sliced celery |
| 1/3 |
c |
Frozen whole kernel corn |
| 1/4 |
c |
Sliced green onions |
| 1/2 |
c |
Lowfat milk |
| 1/4 |
ts |
Dried thyme |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In small bowl cover tomatoes with boiling water; set aside 10
minutes. In 1 1/2- to 2-quart saucepan bring 1 1/2 cups water and
bouillon cube to boil. Add potatoes; return to boil. Cover and
simmer about 10 minutes, just until tender. With slotted spoon
remove 1/2 cup potatoes; set aside. Pour contents of saucepan into
container of electric blender. Holding lid down tightly, blend until
smooth; return to saucepan. Drain and add tomatoes, reserved
potatoes, then remaining ingredients except salt and pepper. Cook
over low heat, stirring often, 8 minutes. Season with salt and
pepper. Thin with a little additional water or milk, if needed.
Menu: Cheese Crackers, Crisp Vegetable Sticks, Ice Cream Sandwiches
Nutritional Information Per Serving: 190 calories; 2 g fat; 5 mg
cholesterol; 590 mg sodium;
39 g carbohydrate; 4 g fiber; 7 g protein.
Source: The Potato Board <recipes@potatoes.com>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”