Golden Harvest Soup
- Number of Servings: 6
Ingredients
1/4 cup. Unsalted butter1 Large onion, chopped2 Leeks (white part only) chopped1 Large Potato, pealed and chopped1 Cup thinly sliced, or diced carrots2 Cups diced squash3 Cups Fat Free Chicken Broth1 1/2 Cups (approx) Light Cream1/4 Cup (2fl. oz) Dry White WineSalt and pepper to tasteGarnish:Chopped Chives or green onionsgrated carrotssour cream
1.) in a large heavy pot, melt butter and cook onion and leeks until softened but not browned. Stir in potato, carrots and squash. Cook, stirring, for 2-3 minutes. Pour in chicken broth, cover and simmer for about 20 minutes or until vegetables are tender.
2.) Puree in food processor or blender until very smooth. Return to saucepan. (Soup can be prepared ahead to this point, over and refrigerated. Reheat before continuing with recipe.)
3.)Stir in cream to desired consistency. Stir in wine (if using) and heat until very hot but do not boil! Season with slat and pepper to taste.
4.) Garnish as pleased
Number of Servings: 6
Recipe submitted by SparkPeople user MIGLIACCIOA3.
2.) Puree in food processor or blender until very smooth. Return to saucepan. (Soup can be prepared ahead to this point, over and refrigerated. Reheat before continuing with recipe.)
3.)Stir in cream to desired consistency. Stir in wine (if using) and heat until very hot but do not boil! Season with slat and pepper to taste.
4.) Garnish as pleased
Number of Servings: 6
Recipe submitted by SparkPeople user MIGLIACCIOA3.
Nutritional Info Amount Per Serving
- Calories: 278.8
- Total Fat: 17.7 g
- Cholesterol: 53.7 mg
- Sodium: 481.4 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 2.9 g
- Protein: 4.5 g
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