Guest guest Posted August 2, 2000 Report Share Posted August 2, 2000 * Exported from MasterCook * Potato Soup Recipe By :Mark Hall Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds potatoes -- peeled and quartered 1 1/2 cups diced onions 1 tablespoon freshly minced garlic 1 tablespoon freshly minced basil 1/2 cup dry white wine 1/2 cup finely diced carrot 1/2 cup finely diced red pepper 1/2 cup finely diced zucchini 3 1/2 cups vegetable stock 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper In a large pot, boil the potatoes. In another pot, braise the onions, garlic, and basil in the white wine. Add the carrots. When they are partially cooked, add the red pepper. Add the zucchini when the peppers have softened. Drain the potatoes and reserve the liquid to add to the soup later if necessary. Puree the potatoes with a food mill, processor, or blender and add to the other vegetables. Stir. Add all of the vegetable stock to thin the soup. If it is still too thick, gradually add some of the potato liquid to a desired consistency. Do not let the soup become too thin or it will lose most of its flavor. Add salt and pepper. Description: " This is a very tasty and attractive soup. The diced vegetables actually look like confetti sprinkled onto the soup. " Source: " Dr. Dean Ornish's Program for Reversing Heart Disease " Copyright: " 1990, 1996 by Dean Ornish, M.D. " Yield: " 5 cups " - - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 3g Total Fat; (11% calories from fat); 7g Protein; 43g Carbohydrate; 2mg Cholesterol; 1201mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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