Filter
Top Products
21
1 tablespoon
margarine
1 medium onion,
sliced, or 1
1
⁄
2 cups
sliced leeks
2 medium potatoes,
peeled and cubed
3 cups reduced-sodium
chicken broth
1
⁄4 teaspoon black
pepper
1 cup lowfat (2%) milk
Snipped chives, if
desired
Melt margarine in skillet over medium heat.
Add onion. Cook and stir until onion is soft, about
3 minutes. Place in blender jar with potatoes and
1
1
⁄2 cups broth. Cover and blend at STIR until
coarsely chopped, about 5 to 10 seconds. Blend at
LIQUEFY until finely chopped, about 20 to 30
seconds. Pour into saucepan.
Stir in remaining broth and pepper. Bring to a boil;
reduce heat and simmer until vegetables are crisp-
tender, about 12 to 15 minutes, stirring frequently.
Remove from heat. Stir in milk.
Refrigerate until well chilled, about 6 to 8 hours.
Top each serving with snipped chives, if desired.
Yield: 6 (1 cup) servings.
Per serving: About 94 cal, 4 g pro, 12 g car,
3 g fat, 3 mg chol, 79 mg sod.
Vichyssoise
2 cans (14
1
⁄2
oz. each)
no-salt-added peeled
tomatoes
2 ribs celery, cut into
2-inch chunks
1 medium cucumber,
peeled and cut into
chunks
1 medium onion, cut
into chunks
1small green pepper,
cut into chunks
2 teaspoons snipped
fresh parsley
1 teaspoon snipped
fresh chives
1 clove garlic
3 tablespoons olive oil
3 tablespoons red wine
vinegar
2 cups vegetable juice
cocktail
1
⁄4 teaspoon black
pepper
Hot pepper sauce
Place one can tomatoes, celery, and cucumber in
blender jar. Cover and blend at CHOP until finely
chopped, about 10 to 15 seconds. Pour into large
bowl.
Place second can tomatoes, onion, green pepper,
parsley, chives, garlic, olive oil, and red wine
vinegar in blender jar. Cover and blend at CHOP
until finely chopped, about 10 to 15 seconds.
Pour into bowl. Stir in vegetable juice cocktail, black
pepper, and a few drops of hot pepper sauce.
Refrigerate until well chilled, about 6 to 8 hours.
Yield: 6 (1 cup) servings.
Per serving: About 119 cal, 4 g pro, 13 g car,
7 g fat, 0 mg chol, 337 mg sod.
Gazpacho