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1 tablespoon (15 g)
margarine
1
1
⁄2 cups (200 g) sliced
leeks or onions
2 medium potatoes,
peeled and cubed
3 cups (750 ml) reduced-
sodium chicken broth
1
⁄4 teaspoon black pepper
1 cup (250 ml) lowfat
(2%) milk
Snipped chives, if desired
Melt margarine in skillet over medium heat.
Add leeks. Cook and stir until leeks are soft, about
3 minutes. Place in blender jar with potatoes and
1
1
⁄2 cups (375 ml) broth. Cover and blend at
until finely chopped, about 1 minute. Pour into
saucepan.
Stir in remaining broth and pepper. Bring to a boil;
reduce heat and simmer until vegetables are crisp-
tender, about 10 to 12 minutes. Stir in milk.
Refrigerate until well chilled, about 6 to 8 hours.
Top each serving with snipped chives, if desired.
Yield: 6 servings.
ķ SOUPS ĸ
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
VICHYSSOISE
18
2 cans (14
1
⁄2 oz. (410 g)
each) no-salt-added
peeled tomatoes
2 ribs celery, cut into
2-inch (5 cm) chunks
1 medium cucumber,
peeled and cut into
chunks
1 medium onion, cut into
chunks
1 small green pepper, cut
into chunks
2 teaspoons snipped fresh
parsley
1 teaspoon snipped fresh
chives
1 clove garlic
3 tablespoons (45 ml)
olive oil
3 tablespoons (45 ml) red
wine vinegar
2 cups (500 ml) 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 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
until finely chopped, about 10 to 15 seconds; scrape
sides of blender jar, if necessary.
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: 8 servings.
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
GAZPACHO