WILTED-SALAD SOUP

Wilted-Salad Soup image

Provided by Barbara Kafka

Categories easy, quick, soups and stews, appetizer

Time 25m

Yield Two servings

Number Of Ingredients 8

Ingredients

1 baking potato, about 9 ounces
2 tablespoons cornstarch
1 1/2 cups skim milk
1 2/3 cups wilted salad greens (about 4 cups romaine lettuce leaves and 1/3 cup vinaigrette)
1 1/2 cups chicken broth
1 1/2 cups heavy cream
Coarse salt to taste
Freshly ground pepper to taste

Steps:

Prick the potato twice with a fork and place in the center of the carousel of a 650- to 700-watt oven. (If your oven does not have a carousel, give the potato a quarter-turn every two minutes.) Cook at 100 percent power for eight minutes. Remove from the oven and cool. Cut the potato in half lengthwise, scoop out the flesh and set aside. Discard the potato skins.
Combine the cornstarch and milk in a two-and-one-half-quart souffle dish or casserole. Set aside.
Place the wilted salad in a blender and puree until smooth. Add the reserved potato and the chicken broth and process to combine. Add to the milk mixture. Cover tightly with microwave-safe plastic wrap. Cook at 100 percent power for eight minutes. Prick the plastic to release the steam.
Remove from the oven and uncover. Stir in the cream, salt and pepper and serve.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 23 grams, Carbohydrate 47 grams, Fat 69 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 42 grams, Sodium 1654 milligrams, Sugar 18 grams