Gouda Red Pepper Potato Bisque Recipe

Ingredients

• 3-4 oz chopped cooked turkey
• 2 tablespoons olive oil
• 1/2 small red onion, chopped
• 2 stalks celery, chopped
• 2 green onion leaves, chopped
• 1/2 large red potato, unpeeled and chopped into pea size pieces
• 1 small can creamed corn
• 2 cups skim lactose-free milk
• 2 oz thin sliced gouda cheese
• 1 red pepper, chopped
• 1/8 -1/4 tsp. dried basil
• A couple of shakes of dried parsley
• 1/4 tsp. Crazy Jane’s Mixed-up Pepper
• 1/8 tsp. dried dill
• 1 cup of egg substitute

Instructions

1. Heat the olive oil in a large heavy skillet on medium high.
2. Saute the red potato, celery, green onion, and red onion until the vegies begin to caramelize, or to taste.
3. Add the basil, parsley, pepper, and dill and stir.
4. Add the can of creamed corn and stir.
5. Add the turkey, cheese and milk and, using a small whip, begin to stir constantly.
6. When the cheese melts and the milk gets hot, but not boiling, add the egg substitute.
7. Cook and stir gently with the whip until the egg thickens the soup.
8. Ladle into bowls and serve.