Florida Vegetable Recipe

Vegetable-6137

Amount	Ingredient
Ingredients
1 teaspoon	olive oil
2 teaspoons	cooking sherry (or white wine)
1 cup	onion, chopped
1 1/2 tablespoons	fresh garlic, chopped
1 cup	carrot, sliced
2 stalks	celery, sliced
2 cups	potatoes, cubed
1 tablespoon	chopped fresh thyme, or 1 teaspoon dried
1 tablespoon	chopped fresh marjoram, or 1 teaspoon dried
1 tablespoon	chopped fresh rosemary, or 1 teaspoon dried
1	bay leaf
2 cups	low-sodium vegetable broth
1 cup	fresh corn kernels
	cayenne to taste
	kosher salt and freshly ground pepper to taste
1 bunch	green onion, sliced small

Preparation Heat oil in large heavy saucepan. Add onion and sauté 5 minutes. Add garlic, carrots, corn, celery, bay leaf, sherry, potatoes, herbs and vegetable broth. Cover, bring to boil and cook over medium heat for 10-15 minutes, or until potatoes are tender. Simmer for 3 more minutes or until corn is tender. Discard bay leaf. Purée 1 cup soup in blender and return to pot. Season with cayenne, salt and pepper. Garnish with sliced green onion. Yield 4 servings Nutritional Value Per Serving Calories 269; Total Fat 3g; Cholesterol 0mg; Sodium 82mg; Total Carbohydrates 59g; Protein 8g