Friday, July 26, 2013

Cold Potato-Leek Soup

Posted by Crissy Bear
Cold Potato-Leek Soup - (Vichyssoise)

4 leeks -- sliced
1 cup chopped onion
2 tablespoons margarine
4 potatoes
4 cups unsalted chicken broth
1/4 teaspoon mace
2 cups evaporated skim milk
6 tablespoons chives
Freshly-ground black pepper -- to taste

Add leeks and onion to food processor. Chop until fine. Brown leeks and onion in margarine. Peel potatoes and slice finely. Add potatoes, chicken broth and mace. Cook over moderate heat until tender. Cook and then blend in food processor until smooth. Refrigerate.

Before serving, mix in 2 cups evaporated milk. Top each serving (1 cup) with 1 tablespoon chives and season with pepper to taste.

This recipe yields six 1-cup servings.

Nutritional Analysis Per Serving: Calories 295; Fat (grams) 6; Percent calories from fat 18; Percent polyunsaturated 6; Percent saturated 4; Percent monounsaturated 8; Cholesterol (milligrams) 5; Sodium (milligrams) 170; Protein (grams) 17; Carbohydrate (grams) 43; Fiber (grams) 3.