Yield: 2 servings
Measure | Ingredient |
---|---|
½ cup | Dried tomato halves cut into 1/4-inch strips with kitchen shears |
1½ cup | Water |
1 \N | Bouillon cube (chicken or vegetable) |
8 ounces | Potatoes cut into 3/4-inch cubes |
¼ cup | Sliced celery |
⅓ cup | Frozen whole kernel corn |
¼ cup | Sliced green onions |
½ cup | Lowfat milk |
¼ teaspoon | Dried thyme |
\N \N | Salt and pepper; to taste |
In small bowl cover tomatoes with boiling water; set aside 10 minutes. In 1½- to 2-quart saucepan bring 1 ½ 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 ½ 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@...>