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Leek and Sunchoke Soup
1 lb Sunchokes
1/2 Lemon ; Juice of
2 ts Olive oil
1 lg Bunch leeks; chopped, (white part only)
1 md Onion; chopped
1 Inner stalk celery; with leaves
1 Garlic clove; chopped
3 c Low-salt no-fat chicken stock
1 c Water
1/2 ts Dried tarragon
Salt and pepper; to taste
1/2 c No-fat yogurt
Minced Italian flat-leaf parsley for garnish
Wash, peel and slice the sunchokes and drop them into a bowl of cold
water with the juice of 1/2 lemon as they are being prepared. In a
large soup pot, heat the olive oil and saute the leeks, onion, and
celery, stirring occasionally, for about 10 minutes or until soft.
Add the sunchokes and garlic and saute a few minutes longer. Add the
chicken stock, water, and tarragon. Bring to a boil, cover, and
simmer for 20 to 30 minutes or until the sunchokes are tender. Let
cool slightly. Puree in a blender with the yogurt and season with
salt and pepper, to taste. Heat through and ladle into soup bowls.
Garnish with a sprinkle of parsley.
Makes 6 servings.
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