The F.U.N. Place Recipe Box Archives
1. Combine the water, potatoes, celery, onion, bouillon granules, savory, and pepper in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 15 minutes, or until potatoes are almost tender.
- 1 cup water
- 4 cups diced peeled potatoes (about 1 1/2 lbs)
- 1/2 cup thinly sliced celery
- 1/2 cup chopped onion
- 2 1/2 teaspoons chicken bouillon granules
- 1 1/2 teaspoons dried savory
- 1/4 teaspoon ground white pepper
- 4 cups fresh or frozen (thawed) whole kernel corn (about 1 1/2 lbs)
- 3 cups milk
- 1/4 cups plus 2 Tbsp instant nonfat dry milk powder
- 3 Tbsp finely chopped fresh chives or scallions (garnish)
2. Add the corn to the pot. Cover and simmer for 5 minutes, or until the potatoes and corn are tender.
3. Place the milk in a medium-sized bowl, and stir in the milk powder. Add the mixture to the pot, and cook, stirring constantly, for about 5 minutes, or until the mixture is heated through.
4. Remove 4 cups of soup- including both broth and vegetables- from the pot. Place 2 cups of the removed soup in a blender, and place the lid on the blender, leaving the top slightly ajar to allow for steam to escape. Carefully blend the mixture at low speed until smooth. Return the blended mixture to the pot, and repeat this procedure with the remaining 2 cups of soup.
5. Simmer the soup for 5 additional minutes. Ladle the soup into individual serving bowls, and garnish each serving with a sprinkling of chives or scallions. Serve hot.
From the cookbook...Secrets of Fat-Free Cooking (they use skim milk). It's very good.
Posted by Jennifer on November 29, 1998
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