Date: Tue, 01 Mar 94 10:13:34 PST
From: reggie@netcom.com (Reggie Dwork)
* Exported from MasterCook II *
Cream Of Corn-Potato Soup
Recipe By : Cooking Without Fat by George Mateljan
Serving Size : 6 Preparation Time :0:30
Categories : Luncheon Main Dishes
Potatoes Side Dish
Soups & Stews Vegetables
Vegetarian Low Fat
Blender
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C Nonfat Milk -- divided,
-- or substitute
2 C Corn Kernels -- fresh or frozen
1 C Potato -- peel & dice
1/2 Med Onion
1 Tbsp Mustard -- spicy or dijon
2 Cloves Garlic -- split in half
Pinch Cayenne Pepper -- optional
1/2 C Nonfat Dry Milk Powder
1 tsp Honey
Paprika -- for garnish
In blender, combine 1 C milk (reserve other cup), and corn, potatoes,
onion, mustard, garlic, honey and cayenne pepper. Process until corn and
potato are coarsely pureed.
Pour into a saucepan. Add remaining 1 C milk and dry milk and bring just
to boil. Reduce heat, cover and simmer gently 20 min, or until potatoes
are thoroughly cooked and soup is thick and rich.
Ladle into serving bowls and sprinkle each bowlful with paprika for color.
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NOTES : Cal 98
Fat 0.6 g
Carbs 20 g
Protein 5.5 g
Sodium 132 mg
Dietary Fiber 1.7 g
CFF 4.7%
kwlacto lacto