Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Sunchokes |
| ½ \N | Lemon ; Juice of |
| 2 teaspoons | Olive oil |
| 1 large | Bunch leeks; chopped, (white part only) |
| 1 medium | Onion; chopped |
| 1 \N | Inner stalk celery; with leaves |
| 1 \N | Garlic clove; chopped |
| 3 cups | Low-salt no-fat chicken stock |
| 1 cup | Water |
| ½ teaspoon | Dried tarragon |
| \N \N | Salt and pepper; to taste |
| ½ cup | No-fat yogurt |
| \N \N | Minced Italian flat-leaf parsley for garnish |
Here's one -- I don't know the name of where it came from, but here's the URL
Low-Fat, High-Flavor Dining (This must be a winter menu.) An All-American Lowfat Feast by Lou Seibert Pappas Wash, peel and slice the sunchokes and drop them into a bowl of cold water with the juice of ½ lemon as they are being prepared. In a large soup pot, heat the olive oil and saute the leeks, onion, and celery, stirring occasionally, for about 10 minutes or until soft. Add the sunchokes and garlic and saute a few minutes longer. Add the chicken stock, water, and tarragon. Bring to a boil, cover, and simmer for 20 to 30 minutes or until the sunchokes are tender. Let cool slightly. Puree in a blender with the yogurt and season with salt and pepper, to taste. Heat through and ladle into soup bowls. Garnish with a sprinkle of parsley.
Makes 6 servings.
Posted to recipelu-digest by SuzyWert@... on Feb 19, 1998