| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indian | Soups, Soy product, *new | 5 | Servings |
INGREDIENTS
| 3 | md | Potatoes; cut into 1/2" cubes |
| 1 | md | Onion; chopped |
| 2 | c | Water |
| 1 | ts | Bouillon powder |
| 2 | ts | Dried parsley flakes |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 14 1/2 | oz | Canned cream-style corn |
| 1 | c | Soymilk |
INSTRUCTIONS
In a medium saucepan combine the potatoes (well-scrubbed, but unpeeled if you prefer), onion, water, bouillon, parsley, salt and pepper. Bring to a boil, reduce heat and simmer until potatoes are tender (15-20 minutes). Remove pan from heat and stir in the corn. Put two cups of the mixture into a blender container and briefly pur e. (Do not overblend or potatoes will become gummy.) Return the pur ed mixture to the pot. Stir the soymilk into the pot and heat through. Taste to adjust seasonings and serve. (Yield: 5 servings. Serving size: 1 cup. PER SERVING: 155 calories, 1 g total fat (0.2 g sat fat), 5 g pro, 33 g carb, 594 mg sodium, 0 mg cholesterol.) Soyfoods USA; Vol. 3, No. 1; February 16, 1998. Soyfoods USA. NOTICE! Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Board <http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html> Supplied by info@soyfoods.com on Feb 16, 1998, converted by MC_Buster. Recipe by: SoyFoods Newsletter Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 21, 1998
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