Potato-tomato bisque
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried tomato halves cut into 1/4-inch strips with kitchen shears |
| 1½ | cup | Water |
| 1 | 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 |
| Salt and pepper; to taste | ||
Directions
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@...>