Yield: 8 Servings
|¾ cup||Chopped Onion|
|1 teaspoon||Unsalted Butter|
|¼ cup||Dry Sherry|
|1 cup||Chopped Celery|
|2 cups||Diced Red Potatoes|
|2 cups||Nonfat Veg Chicken Broth; Low Sod, Note 1|
|2 cups||Chopped Tomatoes|
|1½ cup||Corn Kernels|
|1½ cup||Nonfat Milk|
|½ cup||Chopped Parsley|
|Ground Pepper; Optional|
Note 1: Original recipe called for 2 C defatted chicken stock or Vegetarian stock
Prep Time: 15 - 20 min Cooking Time: 35 - 40 min To lower the calories in the soup, nonfat milk and potato puree replace the rich cream base used in traditional recipes. This soup freezes beautifully, so make a double batch, especially when corn is at its peak.
In a large stockpot over med-high heat, saute onion in butter and sherry until soft but not browned. Add celery and potatoes and saute for 2 min.
Crush bay leaf and wrap in cheesecloth or place in a tea ball. Add stock and bay leaf to soup and bring to a boil.
Lower heat to simmer and cook, covered, until potatoes are tender (20 min).
Remove bay leaf and discard. Place 2 C of the soup in a blender and puree.
Return to pot. Add tomatoes, corn, and milk, and bring to a boil again.
Lower heat and simmer for 5 min. Add parsley, taste for seasoning, and add pepper (if desired).
Makes 10 C, 8 servings
This was very, very good.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 88.3 Total Fat 1g Sat Fat 0.4g Carb 15.7g Fib 2.3g Pro 8g Sod 116 mg CFF 8⅗%
Recipe by: Healthy Cooking, California Culinary Academy Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Sep 30, 1998, converted by MM_Buster v2.0l.