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@...>

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