Yield: 1 Servings
|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|
|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