Light vichyssoise -- french

Yield: 6 Servings

Measure Ingredient
4 \N Leeks; white part only, sliced
2 \N Potatoes; peeled and cubed
1 small Onion; chopped
4 cups Chicken broth
1 \N Bay leaf
½ teaspoon Salt
⅛ teaspoon White pepper
1 pinch Nutmeg
2 tablespoons Light cream cheese
½ cup 1% milk

In large saucepan, combine leeks, potatoes, onion, broth, bay leaf, salt, pepper, and nutmeg. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender. Discard bay leaf. Transfer mixture in batches to blender or food processor. Process for 1 to 2 minutes or until pureed and smooth. Return to clean saucepan or refrigerator container. Add cream cheese to last batch. For chilled soup, refrigerate for at least 4 hours or overnight. Just before serving, stir in milk until well blended. For hot soup, stir milk into pureed mixture in saucepan. Heat to simmering. Ladle into soup bowls.

Exchanges: Starch Exchange -- 1 Calories -- 100 Total Fat -- 1g Saturated Fat -- 1g Cholesterol -- 4mg Sodium -- 697mg Potassium -- 413mg Carbohydrate -- 14g Protein -- 5g Recipe for Tuesday, 3/10/98 This week's recipes are from the cookbook World-Class Diabetic Cooking, featuring more than 200 great-tasting, exotic dishes from around the globe that are low in fat and calories. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association MC Formatted & Busted by Barb at Possum Kingdom on 3/26/98 NOTES : 6 servings/Serving size: ⅙ recipe The classic, creamy, rich potato and leek soup is usually served cold. In the cookbook author's family, they love this light rendition hot, at room temperature, or well chilled.

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Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 26, 1998

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