Ingredients
- 1 bouillon cube
- 350 ml water
- 140 gr potatoes (cut into)
- 120 ml lowfat milk
- 80 gr tomato (dried halves)
- 50 gr kernel corn (frozen whole)
- 30 gr green onions (sliced)
- 26 gr celery (sliced)
- 1 gr thyme (dried)
- 1/4 slices with kitchen shears
Salt and pepper; to taste In small bowl cover tomatoes with boiling water; set aside 10 minutes. In 1.5to 2 litre saucepan bring 1.5 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 half 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.
