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