Great Plains Harvest Soup
Makes 9 (1 1/2 cup servings)
Here's a satisfying soup that features canned soybeans,
edamame and a soy/potato blend, created by Chef Christopher Koetke, Dean
at the School of Culinary Arts of Kendall College.
4 t
ablespoons
butter
1 cup diced onion
3/4 cup diced carrot
1/2 cup diced celery
1/2 cup diced leek
2 cloves garlic, sliced
10 cups chicken stock
1 cup cooked wild rice
2 bay leaves
8 sprigs fresh thyme
1 1/2 teaspoons chopped fresh sage
1 (15-ounce) can yellow or black soybeans, drained
1 cup shelled edamame
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup half and half or soymilk
1 (3.5 ounce) package MicroSoy Super Spud* or I.M. Healthy
Instant Mashed Potatoes
2 tablespoons chopped parsley
In large saucepan over medium high heat, melt butter.
Add onion, carrot, celery and leek and sauté 5 minutes. Add
garlic and sauté 3 minutes. Add stock, wild rice, bay leaves
and herbs. Heat to boiling, then reduce to simmer. Simmer 40 minutes.
Add canned soybeans, edamame, seasonings and half and half or soymilk.
Simmer 10 minutes. Remove bay leaf.
In blender, combine MicroSoySuperSpuds with 2 cups
stock from the soup. Let stand in blender for 2 minutes. Blend until smooth,
about 1 minute. Stir into soup. Heat to simmer. Serve immediately, garnished
with chopped parsley.
Calories 320 (37% from fat); Fat
13 g (sat 0.1 g, mono 0.1 g, poly 0.2g),
Protein 13.9 g; Carbohydrate 38.7 g; Fiber 4 g; Cholesterol 26 mg; Iron 1.4 mg;
Sodium 1332 mg; Calcium 115 mg.