1 teaspoon safflower oil
2 teaspoons dry sherry, or water
1-¼ cups onion, finely chopped
1 cup carrot, thinly sliced
2 celery stalks, thinly sliced
1 bay leaf
2 cups red potatoes, cubed
1 cup vegetable stock
1 cup skim milk
1 cup fresh or frozen corn
cayenne to taste
nonfat plain yogurt for, garnish, optional

In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and sauté 5 minutes, stirring frequently to prevent browning.(If mixture appears dry, add 1 to 2 tablespoons water.) Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender. Add milk and corn and simmer 3 minutes, or until corn is tender.

Discard bay leaf. Puree 1 cup soup in a blender, then return to the pot. Season with cayenne. If desired, garnish with a dollop of nonfat yogurt. Serves 4.

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