Title: Potato-tomato Bisque Recipe
Yield: 2 servingsRecipe by The Potato Board
Ingredients:
1/2 c: Dried tomato halves,
-- cut into 1/4-inch strips
-- with kitchen shears
1 1/2 c: Water,
1: Bouillon cube,
-- (chicken or vegetable)
8 oz: Potatoes,
-- cut into 3/4-inch cubes
1/4 c: Sliced celery,
1/3 c: Frozen whole kernel corn,
1/4 c: Sliced green onions,
1/2 c: Lowfat milk,
1/4 ts: Dried thyme,
Salt, to taste
pepper, to taste
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.
Directions: