Chive Vichyssoise Recipe

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Chive Vichyssoise Recipe

(Refreshing leek and potato lowfat soup Recipe)

Ingredients:  Serves 4

1 tablespoon olive oil

6 fl oz (175 ml) water

1 medium onion, peeled and chopped

1 leek, trimmed, sliced and well washed

1 stick celery, trimmed and chopped

1 lb (450 g) potatoes, peeled and diced

1 pint (570 ml) vegetable or chicken stock

7 oz (200 g) low-fat natural yoghurt

4 level tablespoons chopped fresh chives

1 teaspoon lemon juice

4 drops Tabasco

 

Method:

Heat the oil and 4 tablespoons of the water in a large saucepan and cook the onion, leek and celery in it, uncovered, for 8 minutes, or until the vegetables start to soften.  Stir in the potatoes and cook for another 3 minutes.  Pour in the stock and bring to the boil, then lower the heat, cover and simmer for about 20 minutes, or until the potatoes are tender.  Leave the soup to cool, then blend it in a food processor until smooth.  Mix the yoghurt with the remaining water and stir into the soup with the chives, lemon juice and Tabasco.  Cover the soup and refrigerate for at least 2 hours before serving.

 

Nutrient Value Per Serving:

155 calories

5 g total fat (1 g saturated fat)

25 g carbohydrates

3 g fiber

40 mg sodium

 

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