| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sunchokes |
| 1/2 |
|
Lemon ; Juice of |
| 2 |
ts |
Olive oil |
| 1 |
lg |
Bunch leeks; chopped, (white part only) |
| 1 |
md |
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 |
ts |
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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