|Makes: 12 servings|
|Serving Size: 1 2/3 cups|
|Choices: Starch 1, Nonstarchy Vegetable 1, Lean Protein 2|
- Makes: 12 servings
- Serving Size: 1 2/3 cups
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
|Olive oil spray|
|2||lb.||washed and cubed russet or Idaho potatoes (about 6 cups)|
|3||cups||fat-free, no-salt-added chicken broth|
|1 1/2||lb.||salmon fillets|
|1/2||cup||fresh thyme or 2 Tbsp dried thyme|
|1/4||tsp.||freshly ground black pepper|
|1/4||cup||chopped fresh chives or 2 Tbsp freeze-dried chives|
- Heat a large nonstick saucepan over medium-high heat and coat with olive oil spray.
- Add the onion, celery, and carrots to the saucepan. Sauté for 5 minutes.
- Add the potatoes, chicken broth, and water. Raise the heat to high, cover, and boil for 10 minutes.
- Meanwhile, rinse the fish, pat it dry, and cut it into 2-inch pieces. Reduce the heat to low and add the salmon and thyme to the saucepan. Stir. Simmer gently (don’t boil) for 5 minutes, or until the salmon turns pink.
- Remove the saucepan from the heat. Mix the mustard and cream together in a bowl and stir the mixture into the soup. Add the salt and pepper.
- Ladle into soup bowls and sprinkle with chives.
Recipe adapted from The 12-Week Diabetes Cookbook: Your Super Simple Plan for Organizing, Budgeting, and Cooking Amazing Dinners by Linda Gassenheimer. Available from shopdiabetes.org, 800-232-6733, or bookstores nationwide.