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Lemon-Leek Vichyssoise - 19g Carbs, 1g Fiber
 
   
From: Diabetic Living Diet
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This divine soup is great for entertaining!
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[[lemon]]-[[leek]] Vichyssoise - 19g Carbs, 1g Fiber
Servings: 16
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From: [[diabetic]] Living Diet
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This Divine Soup is Great For Entertaining!
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Servings: 16
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Contains Dairy
 
Contains Dairy
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Diabetes-Friendly
 
Diabetes-Friendly
Prep Time: 35 mins
 
Cook Time: 15 mins
 
Total Time: 50 mins
 
   
6 medium leeks
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Prep Time: 35 Mins
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.
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Cook Time: 15 Mins
   
1. In a 4- to 5-quart Dutch oven, cook leeks in hot oil until
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Total Time: 50 Mins
tender. 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 Dutch
 
oven. 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 potato
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*6 Medium [[leeks]]
mixture in small batches until smooth. Transfer to a very
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*2 Tbsp [[oil]], Olive
large container.* Stir in buttermilk. Cover and chill for
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*3 lb [[potatoes]]
8 to 48 hours.
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*3 Cans Broth, Reduced-Sodium [[Chicken]]
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*2 Tsp [[lemon peel]]
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*1/2 Tsp [[salt]]
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*1/2 Tsp [[pepper]], White
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*1 Quarts [[buttermilk]]
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*8 oz [[sour cream]], Light or Fat-Free
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*1 Tbsp [[lemon juice]]
   
3. Ladle into appetizer-size soup cups or bowls. In a small
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[[lemon]]
bowl, combine sour cream and lemon juice. Dollop a small
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spoonful of the sour cream mixture onto each serving. Top
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with chilled leek slices. If desired, serve with lemon wedges.
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Recipe Tip: Chill 8 to 48 Hours.
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*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
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*15 Minutes or Until [[potatoes]] Are Tender. Cool Slightly.
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*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
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*8 to 48 Hours.
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*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.
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Nutrition Per Serving:
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*115 Calories, 1g Saturated Fat, 329mg Sodium, 2g Total Fat,
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*19g Carbs, 1g Dietary Fiber, 2mg Cholesterol, 5g Protein
   
Nutrition per Serving:
 
115 Calories, 1g Saturated Fat, 329mg Sodium, 2g Total Fat,
 
19g Carbs, 1g Dietary Fiber, 2mg Cholesterol, 5g Protein
 
   
 
Exchanges: 1 Starch, 1/2 Fat
 
Exchanges: 1 Starch, 1/2 Fat
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Carb Choices: 1.5
 
Carb Choices: 1.5
   
   
==Contributed by :==
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==contributed by :==
* [http://groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/ Healthy Recipes For Diabetic Friends Y-Group]
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* [http://Groups.Yahoo.Com/Group/Healthy_Recipes_For_[[diabetic]]_Friends/ Healthy Recipes For [[diabetic]] Friends Y-Group]
[[Category:Healthy_Recipes_For_Diabetic_Friends]]
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[[category:healthy_Recipes_For_Diabetic_Friends]] [[Category:Leek Recipes]] [[Category:Lemon peel Recipes]] [[Category:White pepper Recipes]] [[Category:Sour cream Recipes]] [[Category:Lemon juice Recipes]] [[Category:Potato Recipes]] [[Category:Lemon Recipes]] [[Category:Chicken Recipes]] [[Category:Pepper Recipes]] [[Category:Buttermilk Recipes]] [[Category:Oil Recipes]] [[Category:Salt Recipes]] [[Category:Diabetic Recipes]]

Revision as of 09:36, March 16, 2007


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

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


Exchanges: 1 Starch, 1/2 Fat

Carb Choices: 1.5


contributed by :

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