Leek and sunchoke soup

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

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