Leek and sunchoke soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sunchokes |
| ½ | Lemon ; Juice of | |
| 2 | teaspoons | Olive oil |
| 1 | large | Bunch leeks; chopped, (white part only) |
| 1 | medium | Onion; chopped |
| 1 | Inner stalk celery; with leaves | |
| 1 | Garlic clove; chopped | |
| 3 | cups | Low-salt no-fat chicken stock |
| 1 | cup | Water |
| ½ | teaspoon | Dried tarragon |
| Salt and pepper; to taste | ||
| ½ | cup | No-fat yogurt |
| Minced Italian flat-leaf parsley for garnish | ||
Directions
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