Potato-tomato Bisque Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Dried tomato halves, cut into 1/4-inch strips - with kitchen shears
1 1/2 cup: Water,
1: Bouillon cube, (chicken or vegetable)
8 ounce: Potatoes, cut into 3/4-inch cubes
1/4 cup: Sliced celery,
1/3 cup: Frozen whole kernel corn,
1/4 cup: Sliced green onions,
1/2 cup: Lowfat milk,
1/4 tsp: Dried thyme,
Salt and pepper, to taste
Directions:
In small bowl cover tomatoes with boiling water; set aside 10
minutes. In 1 1/2- to 2-quart saucepan bring 1 1/2 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 1/2
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
Source from luhu.jp
minutes. In 1 1/2- to 2-quart saucepan bring 1 1/2 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 1/2
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
Source from luhu.jp