Easy Renal Diet Cookbook by Laura Evans

Author:Laura Evans
Language: eng
Format: epub
Tags: renal diet cookbook
Publisher: PublishDrive
Published: 2020-01-13T00:00:00+00:00

Scallions Corn Potage

Serving: 8 servings per recipe

Low Sodium, Low Potassium, Low Phosphorus

Ingredients

4 scallions thinly sliced

2 egg whites lightly beaten

2 tablespoon of corn starch

2 tablespoon of water

1 teaspoon of sugar

2 tablespoon of sake

2 ¼ cups of fresh or frozen corn kernels

8 cups of Chicken Broth, no Salt Added

Preparations

1. Bring Chicken broth to a boil in a skillet, add corn kernels and cook about 5 minutes.

2. Take a bowl and strain broth in it, blend the corn until smooth in a blender.

3. Return broth into the pan, and remove any solids from the corn by pressing it through a china cap.

4. Bring to boiling, stir in sugar and sake.

5. Mix cornstarch with water and add into the pan, cook stirring frequently until thickened.

6. Dribble in the egg white while slowly swirling.

7. Turn heat off, add scallions and reserve few for garnish.

Nutrition Facts per serving

Calories 74 g

Phosphorus 290 mg

Potassium 61 mg

Sodium 64 mg

Protein 5 g

Carbohydrates 13 g

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