Lemon-Leek Vichyssoise

lemon-leek Vichyssoise - 19g Carbs, 1g Fiber

From: diabetic Living Diet

This Divine Soup is Great For Entertaining!

Servings: 16

Contains Dairy

Diabetes-Friendly

Prep Time: 35 Mins

Cook Time: 15 Mins

Total Time: 50 Mins

• 6 Medium leeks
• 2 Tbsp oil, Olive
• 3 lb potatoes
• 3 Cans Broth, Reduced-Sodium Chicken
• 2 Tsp lemon peel
• 1/2 Tsp salt
• 1/2 Tsp pepper, White
• 1 Quarts buttermilk
• 8 oz sour cream, Light or Fat-Free
• 1 Tbsp lemon juice

lemon

Recipe Tip: Chill 8 to 48 Hours.

• 1. in a 4- to 5-Quart Dutch Oven, Cook leeks in Hot oil UntilTender. Remove About Half of The leeks With a Slotted Spoon.Transfer to a Small Container; Cover And Chill. Add potatoes,Broth, lemon peel, salt, And white pepper to leeks in DutchOven. Bring to Boiling; Reduce Heat. Cover And Simmer About
• 15 Minutes or Until potatoes Are Tender. Cool Slightly.

• 2. in a Blender or Food Processor, Blend or Process PotatoMixture in Small Batches Until Smooth. Transfer to a VeryLarge Container.* Stir in buttermilk. Cover And Chill For
• 8 to 48 Hours.

• 3. Ladle Into Appetizer-Size Soup Cups or Bowls. in a SmallBowl, Combine sour cream And lemon juice. Dollop a SmallSpoonful of The sour cream Mixture Onto Each Serving. TopWith Chilled leek Slices. if Desired, Serve With lemon Wedges.

Nutrition Per Serving:

• 115 Calories, 1g Saturated Fat, 329 mg Sodium, 2g Total Fat,
• 19g Carbs, 1g Dietary Fiber, 2 mg Cholesterol, 5g Protein

Exchanges: 1 Starch, 1/2 Fat

Carb Choices: 1.5

contributed by

• Healthy Recipes For diabetic Friends Y-Group