|Serving Size: 1 cup|
|Choices: Starch 0.5, Vegetable 2, Fat 1|
- Makes: 10
- Serving Size: 1 cup
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
|2||large||carrots, peeled and diced|
|2||garlic cloves, minced|
|1/8||tsp.||crushed red pepper flakes|
|1/4||tsp.||ground black pepper|
|2||cups||frozen corn kernels|
|2||cups||frozen, shelled edamame|
|5||cups||low-fat, reduced-sodium chicken or vegetable broth|
|1 1/4||cups||1% milk, divided|
|1||tsp.||fresh lemon zest|
- In a large stockpot or dutch oven, heat the olive oil over medium heat. Add the onions, carrots, and celery and sauté for 5 minutes. Add the garlic, red pepper flakes, salt, and black pepper and sauté for 1 minute.
- Add the corn and edamame, and sauté for 1 minute. Add the broth and bring to boiling. Lower the heat and simmer for 10 minutes.
- Combine 1/4 cup of the milk with the cornstarch and dry mustard, and mix until smooth. Stir the mixture into the soup, and then stir in the remaining milk and the half-and-half. Simmer until the soup is thickened. Stir in the lemon zest and serve.