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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a vegetarian recipe I found in 1001 Lowfat Vegetarian Recipes . It has become a winter staple in my house. Ingredients:
2 cups fresh corn or 2 cups frozen corn |
1 medium chopped onion |
1 tablespoon olive oil |
2 cups vegetable stock, i use vegetable bouillon |
2 cups unpeeled cubed potatoes |
1/2 cup sliced celery |
1/2 teaspoon dried thyme |
1 3/4 cups skim milk |
salt and pepper, to taste |
Directions:
1. Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes.
2. Process half of the vegetable mixture and all the stock until smooth.
3. Add potatoes, celery, and thyme. Boil. Reduce heat and simmer until the vegetables are tender, 10-15 minute
4. Stir in milk, and cook until hot, 2-3 minutes.
5. Season with salt and pepper.
6. Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.
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