SOUPS: CREAM OF LEEK(click here to print)

CREAM OF LEEK SOUP




3 cups sliced leeks

2 cups fat-free chicken broth

3/4 teaspoon fresh rosemary, divided

1 garlic clove

1 tsp xanthan gum thickener                               

2 cups cream

dash of ground nutmeg

2 teaspoons butter                               

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3/4 teaspoon salt

1/4 teaspoon grated lemon rind

Preparation

1. Combine leeks, broth, 1/2 teaspoon rosemary, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bayleaf. Place leek mixture in a blender; process until smooth.
2. . Gradually add the milk and thickener to pan stirring with a whisk until blended. Add pureed leeks and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon rosemary, butter, salt, and lemon rind.

      Carbs 9. 3   Servings 4            *Cooking Light Magazine April 2002*