Soup 4 Vichyssoise (1 cup each)

Soup 4 Vichyssoise (1 cup each)
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 158.0
  • Total Fat: 2.3 g
  • Cholesterol: 1.5 mg
  • Sodium: 217.9 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.1 g

View full nutritional breakdown of Soup 4 Vichyssoise (1 cup each) calories by ingredient


Introduction

Cooking light soup
Oxmoor house
Ed. Heather Averett
2006
Pg 44 Cooking light soup
Oxmoor house
Ed. Heather Averett
2006
Pg 44
Number of Servings: 8

Ingredients

    1 tbs canola oil
    3 cups diced leeks ( about 3 large)
    3 cups diced peeled baking potato (about 1 1/4 pounds)
    1 (14 oz) can fat free less sodium chicken broth
    2/3 cup fat free half and half
    1/4 tsp salt
    1/8 tsp black pepper
    1 tbs minced fresh chives

    Dice 3 cups of leeks
    Peel and dice 3 cups of potatoes

    Place 1 tablespoon canola oil in large deep skillet heat over medium and add leeks. Cook covered 10 minutes or until leeks are tender. Add 14 oz fat free lower sodium chicken broth (to 16 oz) and diced raw potatoes bring to boil, stir, cover, lower heat and simmer 15 minutes or until potatoes are tender. Place liquid in blender and process till smooth. Let cool in large bowl to room temperature and stir in 1 cup fat free half and half. Add 1/4 tsp salt to taste and ground black pepper, 1/8 tsp or to taste. Cover, place in frig and chill. Serve ladled into bowls cold or hot garnish with fresh sliced chive or green onions.

Directions

Can be made ahead of time.

Serving Size: Makes eight one cup servings

TAGS:  Side Items |