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| Recipe Categories: |
Soups and Stews
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| Average Rating: |
(16 votes)
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| Yield: |
1 servings
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Ingredients |
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1/3 c |
Chopped onion |
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1/3 c |
Sliced celery |
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1/3 c |
Sliced leek |
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1 c |
Defatted chicken broth |
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1 sm |
Red potato, diced |
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1 c |
Low-fat milk |
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5 ea |
Drained, canned clams, |
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- chopped |
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1 c |
Shredded spinach |
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Freshly grated nutmeg |
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- (optional) |
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Salt & pepper to taste |
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Instructions |
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1.
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In medium saucepan, saute' onion, celery and leek in small amount of broth, about 5 minutes.
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2.
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Add potato and remaining broth. Bring to boil and simmer covered, about 10 minutes or until potato is tender.
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3.
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Stir in remaining ingredients. Heat without boiling.
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