"Toasted" Corn Soup Recipe
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Ingredients : "Toasted" Corn Soup Recipe
4 medium corn ears
4 cup reduced-sodium defatted chicken bro
1 large carrot, peeled, shredded
1 medium onion, chopped
2 garlic cloves, minced
Shredded fresh basil, to garnish
Freshly-cracked black pepper, to taste
Heat large skillet over medium-high heat. Add ears of corn and sauté; turn
frequently until lightly browned. Remove ears from pan and let cool.
In a 4-quart pan combine broth, carrot, onion and garlic. Bring to a boil;
cover and reduce heat. Simmer about 10 minutes. Cut corn-kernels off
cobs. Add to broth and cook for about 10 minutes.
Ladle into bowls or mugs. Top with shredded basil and cracked black
pepper.
This recipe yields 4 servings.
Nutritional Analysis Per Serving: Calories 190; Fat (grams) 4; Percent
calories from fat 19; Percent polyunsaturated 5; Percent saturated 4;
Percent monounsaturated 10; Cholesterol (milligrams) 3; Sodium
(milligrams) 50; Protein (grams) 14; Carbohydrate (grams) 25; Dietary
fiber (grams) 4; Fiber (grams) 1.
Source:
"Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org"
S(Formatted for MC5):
"11-06-1999 by Joe Comiskey - jcomiskey@krypto.net"
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Per serving: 20 Calories (kcal); trace Total Fat; (3% calories from fat);
1g Protein; 5g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
NOTES : People with diabetes or those on calorie-controlled diets may count
one serving as: 2 meat, 1 vegetable serving.
Weight Watcher points calculated at 4
Nutr. Assoc. : 0 0 0 0 0 0 0
Preparation Time: 0:00
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