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Ingredients
1 baking potato, about 9 ounces
2 tablespoons cornstarch
1 ½ cups skim milk
1 ⅔ cups wilted salad greens (about 4 cups romaine lettuce leaves and ⅓ cup vinaigrette)
1 ½ cups chicken broth
1 ½ cups heavy cream
Coarse salt to taste
Freshly ground pepper to taste
Nutritional analysis per serving (2 servings)
53 grams carbs; 211 milligrams cholesterol; 878 calories; 17 grams monosaturated fat; 3 grams polyunsaturated fat; 42 grams saturated fat; 67 grams fat; 2 grams trans fat; 3 grams fiber; 1656 milligrams sodium; 19 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Combine the cornstarch and milk in a two-and-one-half-quart souffle dish or casserole. Set aside.
- Step 3
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.
- Step 4
Remove from the oven and uncover. Stir in the cream, salt and pepper and serve.
Cook the potato as above in a 450- to 500-watt oven for 12 minutes. Proceed with the recipe as above. Cook the soup for 12 minutes. Finish the recipe as above.
Private Notes
Comments
How are the greens to be wilted?