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Cold Potato-Leek Soup - (Vichyssoise)

Categories:
low fat, soups/stews

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.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-06-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 212 Calories (kcal); 4g Total Fat; (17% calories from fat); 9g Protein; 35g Carbohydrate; 3mg Cholesterol; 160mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 starch, 1 low-fat milk serving. Weight Watcher points calculated at 6 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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