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

From: diabetic Living Diet

This Divine Soup is Great For Entertaining!

Servings: 16

Contains Dairy


Prep Time: 35 Mins

Cook Time: 15 Mins

Total Time: 50 Mins


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

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