Potato-Tomato Bisque

Categories: Soups | Vegetarian

Serves: 2 Servings

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 and pepper; to taste

Instructions:
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

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