| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
T |
Oil |
| 1 |
|
Bunch leeks, white part |
|
|
only thinly sliced |
| 4 |
c |
Chicken broth |
| 2 |
|
Potatoes, peeled and |
|
|
thinly sliced |
| 2 |
c |
Low-fat cottage cheese or |
|
|
Ricotta cheese |
| 1 |
c |
Skim milk |
|
|
Chopped chives or chopped |
|
|
onions for garnish |
INSTRUCTIONS
Heat oil in heavy 4 quart saucepan over medium-high heat. Add leeks
and saut until softened and clear, but do not brown. Stir in chicken
broth and potatoes, reduce heat, cover and simmer until vegetables are
tender (about 20 minutes). Remove from heat and allow to cool
slightly. While soup is cooling, combine cheese and milk in blender
and blend until smooth. Place cheese-milk mixture in a large mixing
bowl. Gently stir in potato-broth mixture, 2 cups at a time, stirring
constantly until smooth and well blended. Return mixture to another
saucepan and heat thoroughly or cover and refrigerate to serve
chilled. Garnish with chopped chives or chopped onion. Calories: 107
per serving. Yield: 8 servings. LOW CALORIE ELLON COCKRILL (MRS.
ROGERS) From <Traditions: A Taste of the Good Life>, by the Little
Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”