Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Margarine, Reduced-Calorie |
2 larges | Potatoes, Peeled -- cut into 1\" cubes |
2 cups | Cabbage -- shredded |
1 large | Leek * -- thinly sliced |
2 \N | Cloves Garlic -- minced |
½ teaspoon | Salt |
½ teaspoon | White Pepper -- ground |
3 tablespoons | Chicken Bouillon, Salt-Free |
4 cups | Water |
¼ cup | Green Onions -- very finely chopped |
1 tablespoon | Fresh Parsley -- very finely chopped |
* Avoid leeks larger than 1½ inches in diameter; they will be less tender. Clean them thoroughly to remove the sand and dirt.
Melt the margarine in a 5-qt Dutch oven over high heat. Add the next 6 ingredients and saute for 10 mins. Dissolve the bouillon granules in the water and add to the pot. Cover and cook for 30 mins, stirring often. Remove from heat. Using a slotted spoon, spoon half of the vegetables into a food processor and process until smooth. Return to the pot and place over medium heat. Cook, stirring, 2 mins longer.
Garnish with the chopped green onion and parsley. Makes 4 cups.
Recipe By : Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 From: Dan Klepach Date: 09-10-95 (23:24) (159) Fido: Cooking