Potato-tomato bisque
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Potato-tomato bisque
  Bisque    Soups    Vegetarian  
Last updated 6/12/2012 1:18:57 AM. Recipe ID 50064. Report a problem with this recipe.
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      Title: Potato-tomato bisque
 Categories: Soups, Vegetarian
      Yield: 2 Servings
    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
  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.

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Recipe ID 50064 (Apr 03, 2005)

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