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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 until 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 mixture in small batches until smooth. Transfer to a very large container.* Stir in buttermilk. Cover and chill for 8 to 48 hours.

3. Ladle into appetizer-size soup cups or bowls. In a small bowl, combine sour cream and lemon juice. Dollop a small spoonful of the sour cream mixture onto each serving. Top with 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


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