Prep Time: 10 minutes
Cooking Time: 25 minutes
Yields: 6 Servings
Ingredients:
1C peeled and diced Potatoes
1 can (12oz) Evaporated Skim Milk
3C Frozen Corn, defrosted
1/2C diced Onion
1/2C diced Celery
2TBS Dijon Mustard
2 cloves Garlic, minced
2 tsp honey
1/4 tsp Celery Seed
1/8 tsp White Pepper
1/8 tsp Cayenne Pepper
1C Nonfat Milk
Directions:
1. Boil diced potatoes until tender, about 15 minutes
2. In saucepan, combine evaporated skim milk, corn, onion, celery, mustard, garlic, honey, celery seed, white and cayenne peppers, bring to a low simmer for 15 minutes.
3. Put half boiled potatoes in a blender and add half of the soup mixture. Blend until smooth. Return mixture to saucepan and add remaining ingredients.
4. Add nonfat milk and gently reheat without boiling and serve..
Info taken from:
Cooking Without Fat by George Mateljan
Upload photo
Would you look at a profile that doesn't have photos?
Probably not! Upload a photo for others to be interested.
- Higher position in search results!
- Users with pictures get 10 times more responses in their messages
- Most people only contact those with pictures
Jenny
Lina
Anna
Jessica
Dony