Cream Of Potato Soup With Sauteed Vegetables Recipe
Servings: 3
Ingredients
- 2/3 c. Bear Creek Creamy Potato Soup Mix
- 2 c. water
- 5 1/2 ounce Niblets canned corn with liquid
- 1/4 lb Brussels sprouts
- 1 x 3-oz red potato, whole
- 1 x carrot
- 2 ounce green beans
- 1 tsp unsalted butter
- 1 tsp extra virgin olive oil or possibly spray (optional) salt and black pepper grnd nutmeg
- 1/4 c. minced Italian parsley more or possibly less healthy pinch roasted garlic granules
- 1/4 tsp Beau monde or possibly celery salt
Directions
- Bring water to a boil in a 3-4-qt soup pan. Add in the soup mix. Simmer 20 min. Add in corn with liquid. Simmer another 5 - 10 min.
- Meanwhile, rinse the vegetables. trim the sprouts and leave whole. Scrub the potato and cut into 3/4-inch chunks. Trim the carrot and slice (1/2-inch chunks). Trim the green beans and cut into 1-inch lengths. Microwave the vegetables together with a small amount of water for 4 min. Shock in ice water to stop them from cooking. Drain well. Towel dry. Cut brussels into 4 oval slices.
- Heat a nonstick fry pan; add in the butter and oil and swirl to prevent burning. Add in the vegetables and saute/fry till lightly browned; season with salt and pepper and nutmeg. Add in the parsley; saute/fry till parsley is hot and loses some of it's bitter smell. Add in the vegetables to the soup. Season with Beau Monde or possibly celery salt; adjust salt and pepper. Serve with a nutty bread.
- Serving Ideas : Dassant's Greek Sundried Tomato bread made with 1/2-c. minced toasted walnuts.
- NOTES : Enhance soup mixes with fresh vegetables and spice. Here's an example which makes a colorful, beckoning bowl of soup. Sauteeing fresh vegetables brings out the sugar flavor and adds depth to this oniony potato soup. We added garlic. Add in whatever vegetables you have on hand in quantities which are "convenient" (i.e., 1/2-can of corn). Use any leftover as a base for a pot pie. PANTRY: Bear Creek soups (http://www.bearcreekfoods.com/products.html); Dassant Gourmet ABM mixes (no webpage; try Sam's: see http://www.thepantry-cambridge.com/breadmix.html for picture)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 3 servings | |
| Calories 94 | |
| Calories from Fat 28 | 30% |
| Total Fat 3.15g | 4% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 39mg | 2% |
| Potassium 434mg | 12% |
| Total Carbs 14.39g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.08g | 1% |
| Protein 3.39g | 5% |
