Free Recipe Light Vichyssoise — French

Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Light Vichyssoise — French Recipe

4 Leeks; white part only,
2 Potatoes; peeled and cubed
1 sm Onion; chopped
4 c Chicken broth
1 Bay leaf
1/2 ts Salt
1/8 ts White pepper
1 pn Nutmeg
2 tb Light cream cheese
1/2 c 1% milk

Light Vichyssoise — French Preparation

In large saucepan, combine leeks, potatoes, onion, broth, bay leaf, salt, pepper, and nutmeg. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender. Discard bay leaf. Transfer mixture in batches to blender or food processor. Process for 1 to 2 minutes or until pureed and smooth. Return to clean saucepan or refrigerator container. Add cream cheese to last batch. For chilled soup, refrigerate for at least 4 hours or overnight. Just before serving, stir in milk until well blended. For hot soup, stir milk into pureed mixture in saucepan. Heat to simmering. Ladle into soup bowls. Exchanges: Starch Exchange — 1 Calories — 100 Total Fat — 1g Saturated Fat — 1g Cholesterol — 4mg Sodium — 697mg Potassium — 413mg Carbohydrate — 14g Protein — 5g Recipe for Tuesday, 3/10/98 This week”s recipes are from the cookbook World-Class Diabetic Cooking, featuring more than 200 great-tasting, exotic dishes from around the globe that are low in fat and calories. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright