Potato-Tomato Bisque
Yield
2 servingsPrep
30 minCook
30 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
dried tomatoe halves
cut into 1/4inch strips with kitchen shears |
* |
| 1 ½ | cups |
water
|
|
| 1 | Bouillon |
boullion cubes
chicken or vegetable |
* |
| 8 | ounces |
potatoes
cut into 3/4inch cubes |
|
| ¼ | cup |
celery
sliced |
|
| ⅓ | cup |
whole kernel corn, frozen
|
* |
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
milk, low-fat
|
|
| ¼ | teaspoon |
thyme
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
dried tomatoe halves
cut into 1/4inch strips with kitchen shears |
* |
| 355 | ml |
water
|
|
| 1 | Bouillon |
boullion cubes
chicken or vegetable |
* |
| 231.2 | ml/g |
potatoes
cut into 3/4inch cubes |
|
| 59 | ml |
celery
sliced |
|
| 79 | ml |
whole kernel corn, frozen
|
* |
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
milk, low-fat
|
|
| 1.3 | ml |
thyme
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In small bowl cover tomatoes with boiling water; set aside 10 minutes.
In 1½- to 2-quart saucepan bring 1½ 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 ½ 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.
