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Tomato And Buttermilk Bisque

soups & stews

nonstick cooking spray
2 leeks; finely chopped
--green and white parts
1 carrot; peeled
--and finely chopped
1 celery stalk; finely chopped
4 ripe tomatoes; coarsely chopped
--about 2 pounds
3 tablespoons tomato paste
2 tablespoons all-purpose flour
4 cups poultry stock
2 tablespoons chopped fresh basil
salt; to taste
freshly ground pepper to taste
1/4 cup low-fat buttermilk

1. Coat saucepan over low heat with cooking spray. Add leeks, carrot and celery; saute, stirring occasionally, about 5 minutes, until slightly softened.

2. Add tomatoes and tomato paste and cook about 5 minutes longer, until tomatoes start to soften. Sprinkle with flour; stir well. Add Poultry Stock; cover and simmer about 20 minutes, until slightly thickened.

3. Stir in basil, salt and pepper. Transfer soup to food processor fitted with metal blade; puree until smooth. Transfer to nonreactive bowl. (For a velvety texture, use the back of a wooden spoon to press the puree through a sieve into the bowl.) Cover and refrigerate about 2 hours, until well chilled.

4. To serve, transfer to individual bowls. Lightly stir in buttermilk, leaving a visible swirl of it in the soup.

Makes 6 servings. Preparation time: 20 minutes. Cooking time: 30 minutes. Chilling time: 2 hours.

Per serving: About 94 cal, 4 g pro, 18 g car, 2 g fat, 19% cal from fat, 0 mg chol, 173 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 6 servings

Preparation Time: 0:00

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