Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
4 Leeks; Sliced
3 Beets (3 Cups); Peeled And Cubed
2 Potatoes; Peeled And Cubed
2 Cloves Garlic; Minced
1 ts Salt
1/2 ts Pepper
2 c Milk
1 c Low-fat plain yogurt
1 Green Onion; Thinly Sliced
In large saucepan, combine 4 cups water, leeks, beets, potatoes,
garlic, salt and pepper; bring to boil. Reduce heat to low; cover and
simmer, stirring occasionally, for 50 to 60 minutes or until beets
Transfer to blender in batches and puree until smooth. Stir in milk.
(Soup can be cooled, covered and refrigerated for up to 1 day.)
Return to pot; gently heat through. Ladle into warmed bowls; swirl in
dollop of yogurt and garnish with onion. Makes 8 servings.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.