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Title:   Carrot Vichyssoise

Nutrition facts

Serving Size 1/6 recipe
Amount per serving
Calories 181 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 3g 5%
  Saturated Fat 0g 0%
Cholesterol 12mg 4%
Sodium 718mg 30%
Total Carbohydrates 31g 10%
  Dietary Fiber 4g
Protein 7g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Description:

Serves 6
Use a blender, not a food processor, to purée this soup, or it will become gummy.
 
 
3large leeks (1 1/2 pounds), white and light-green parts trimmed
 
1medium clove garlic, minced
 
4small Yukon Gold potatoes (1 1/2 pounds), peeled(1 1/2 pounds), peeled
 
5carrots (9 ounces), peeled(9 ounces), peeled
 
2 1/2cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
 
1 1/2teaspoons salt
 
1/8teaspoon freshly ground black pepper
 
2cups whole milk
 
3tablespoons snipped fresh chives
 
Olive-oil cooking spray
 
 1.   Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.
 
 2.   Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.
 
 3.   Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and purée in blender until smooth. Let stand until cool; refrigerate until cold.
 
 4.   Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to puréed soup. To serve, divide soup among six bowls, and garnish each with snipped chives.
 
  Per serving: 181 calories, 3 g fat, 12 mg cholesterol, 31 g carbohydrate, 718 mg sodium, 7 g protein, 4 g dietary fiber.
WW Points: 3
Cal: 181 ; Fat: 3 ; Fiber: 4


last edit by blozzom, 9/26/2006 9:58:51 AM

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Meals, Entrees, and Sidedishes   RECIPES   Soups, Sauces, and Gravies  


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