| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
|
Bunch leeks; white part only, thinly sliced |
| 4 |
c |
Chicken broth |
| 2 |
lg |
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.
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