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Lemon Soup with Mint
1 lg Potato, peeled and chopped
2 1/4 c Vegetable broth
1/2 c Water
3 T Lemon juice
Egg substitute equivalent to 1 egg
3/4 c Plain nonfat yogurt
2 T Chopped mint
Salt and pepper to taste
Extra mint leaves or thinly sliced lemon for garnish In a medium
saucepan, simmer potato in broth and water until potato is tender,
about 15 minutes. Puree potato broth and water mixture in a blender
or food processor. In a medium bowl, whisk together lemon juice and
egg replacer. Gradually add 1 cup hot potato puree, whisking
constantly. Transfer all puree back into saucepan and cook gently
until slightly thick about 10 to 12 minutes. (Do not boil). Remove
from heat. Cool. Whisk in yogurt, mint and salt and pepper. Chill.
Garnish with mint leaves, if desired. Serves 4
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