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Add a photoServings: 4
Ingredients
- 4 Tbsp. vegetable oil
- 1 x onion diced
- 3 x celery stalks with leaves diced
- 3 x potatoes peeled, diced
- 2 Tbsp. minced parsley
- 2 tsp minced fresh savory
- 2 Tbsp. flour
- 1 c. light cream
- 2 c. chicken broth
- 2 c. diced cooked turkey
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. corn kernels fresh or possibly frzn
Directions
- Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 min, before adding the potatoes. Cover and cook over low heat for about 10 min.
- Stir in the herbs. Mix the flour with lowfat milk to make a thin paste, then add in the lowfat milk and broth to the soup pot and bring to a boil. Simmer till the vegetables are tender but not mushy.
- Stir in the turkey and corn, and sprinkle lightly with salt and pepper to taste. Cook gently 5 min. Serve while still very warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 4 servings | |
| Calories 485 | |
| Calories from Fat 247 | 51% |
| Total Fat 28.02g | 35% |
| Saturated Fat 9.13g | 37% |
| Trans Fat 0.35g | |
| Cholesterol 91mg | 30% |
| Sodium 298mg | 12% |
| Potassium 1100mg | 31% |
| Total Carbs 35.58g | 9% |
| Dietary Fiber 5.1g | 17% |
| Sugars 3.43g | 2% |
| Protein 24.18g | 39% |
