|
1 pound Florida fish fillets, cut into 1" ¼ teaspoon salt
pieces 1 (8 oz) jar pasteurized processed cheese
1½ cups water spread
1 (10 ¾ oz) can condensed cream 1½ cups cooked, diced potatoes
of chicken soup chopped parsley
¼ cup sliced Florida celery
¼ cup sliced Florida carrots
Step 1: In a medium saucepan, combine water and next 4 ingredients. Bring to a boil; cover and simmer 4 to 6 minutes or until vegetables are tender, stirring occasionally.
Step 2: To soup mixture, add cheese spread, fish and potatoes; simmer 8 to 10 minutes longer or until fish flakes easily and is no longer translucent in the center.
Step 3: Garnish with chopped parsley. Yield: 6 servings.
|