| 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
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