Ingredients:
1 cup (1 1/2 oz) Sonoma dried tomato halves, cut into 1/4 inch strips
1 can (14 1/2 oz) chicken or vegetable broth
1/2 cup water
1 pound potatoes, peeled and cut into 3/4 inch chunks
1/2 cup sliced celery
1 can (7 or 8 oz) yellow corn kernels, drained
1/2 cup sliced green onions
1 cup lowfat milk
1/2 tsp dried thyme leaves
Salt and pepper, to taste
Instructions:
In a small bowl cover tomatoes with boiling water; set aside 5 minutes. In 3-quart saucepan bring broth and water to boil. Add potatoes; return to boil. Cover and simmer about 12 minutes, just until tender. With slotted spoon remove 1 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. Simmer over low heat, stirring often, 10 minutes. Season with salt and pepper. Thin with a little additional water or milk, if needed.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
