| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | 1 | Servings | |
INGREDIENTS
| 1 | lb | Sunchokes |
| 1/2 | Lemon, Juice of | |
| 2 | t | Olive oil |
| 1 | Bunch leeks, chopped white | |
| part only | ||
| 1 | Onion, chopped | |
| 1 | Inner stalk celery, with | |
| leaves | ||
| 1 | Garlic clove, chopped | |
| 3 | c | Low-salt no-fat chicken |
| stock | ||
| 1 | c | Water |
| 1/2 | t | Dried tarragon |
| Salt and pepper, to taste | ||
| 1/2 | c | No-fat yogurt |
| Minced Italian flat-leaf | ||
| parsley for garnish |
INSTRUCTIONS
Here's one -- I don't know the name of where it came from, but here's the URL http://bpe.com/food/recipes/ferrary/index.html Low-Fat, High-Flavor Dining (This must be a winter menu.) An All-American Lowfat Feast by Lou Seibert Pappas Wash, peel and slice the sunchokes and drop them into a bowl of cold water with the juice of 1/2 lemon as they are being prepared. In a large soup pot, heat the olive oil and saute the leeks, onion, and celery, stirring occasionally, for about 10 minutes or until soft. Add the sunchokes and garlic and saute a few minutes longer. Add the chicken stock, water, and tarragon. Bring to a boil, cover, and simmer for 20 to 30 minutes or until the sunchokes are tender. Let cool slightly. Puree in a blender with the yogurt and season with salt and pepper, to taste. Heat through and ladle into soup bowls. Garnish with a sprinkle of parsley. Makes 6 servings. Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”