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  1. MMMMM-- Recipe via Meal-Master (tm) v8.02

  2. Title: Broccoli Vichyssoise

  3. Categories: Soups, Potatoes

  4. Yield: 8 servings

  5. 4 Medium-size leeks

  6. -pound)

  7. 2 ts Non-diet, tub style

  8. -margarine

  9. 3 1/4 c Chicken stock or broth

  10. -(defatted), divided

  11. 3 1/2 c Peeled and diced potatoes

  12. -(1-1/2 pounds)

  13. 3 c Broccoli florets

  14. 1/4 ts White pepper

  15. 1 1/2 c Whole milk

  16. Salt to taste

  17. 1 tb Lemon juice

  18. 1 To 2 tsp. finely chopped -chives for garnish

  19. - Thoroughly was leek leaves, which tend to collect sand. Trim off and discard root ends and all but about 1 inch of green tops. Peel off

  20. 1 to 2 layers of tough outer leaves. Cut leeks crosswise

  21. into 1/2 inch pieces. In Dutch oven or large saucepan, melt margarine over medium heat. Add

  22. 3 Tbsp. of stock; cook, stirring frequently, about minutes, until leeks are tender but not browned. If liquid begins to

  23. evaporate, lower heat slightly and add more stock. Add remaining

  24. chicken stock, potatoes, broccoli and pepper.

  25. Lower heat, cover, and simmer about 11-14 minutes, until potatoes and broccoli are tender. Remove pot from heat and let cool slightly. In

  26. batches, puree mixture in a blender on low speed 10 seconds. Then

  27. raise speed to high and puree until completely smooth. Return puree

  28. to pot in which it was cooked. Add milk; stir to mix well. Simmer

  29. 4 - 5 minutes. Refrigerate about 5 hours. Before

  30. serving stir in lemon juice and add salt, if desired. Garnish with

  31. chopped chives.

  32. 8 servings, each containing

  33. 163 calories,

  34. 6.7 grams protein;

  35. 2.8 grams fat; and 5 milligrams cholesterol.

  36. From: Skinny Soups by Ruth Glick and Nancy Baggett Asbury Park Press

  37. 08/26/92 Shared By: Pat Stockett

  38. MMMMM

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