Vichyssoise

Yield: 9 cups (9 servings) Ratings Not Yet Rated | Read Comments Add Star Rating | Add Comments Printer-Friendly Version Share |

Ingredients

• 2 large leeks, well washed and thinly sliced, white parts only
• 2 large or 3 medium potatoes, peeled and sliced
• 6 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
• 1 cup fat-free evaporated milk
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon minced chives, OR 1 tablespoon minced green onion tops, for garnish

Directions

1. In a large saucepan, combine the leeks, potatoes, and broth. Cook, covered, over medium heat until the vegetables are tender, about 30 minutes.
2. Puree through a food mill, food processor, or in a blender in batches, until smooth. Chill.
3. Stir in the evaporated skim milk, salt, and pepper. Garnish the soup with chives at serving time.

Nutritional Information (Per Serving) Calories: 83 Protein: 5 g Sodium: 235 mg Cholesterol: 1 mg Fat: 2 g Carbohydrates: 15 g Exchanges: 1 Starch Source: The New Family Cookbook for People with Diabetes