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Title: POTATO-TOMATO BISQUE
Categories: Soup Vegetarian
Yield: 2 Servings
| 1/2 | c | Dried tomato halves - cut into 1/4-inch strips - with kitche |
| 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 |
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.