sprinkling of the cheeses, and topped with the chopped green onion. If desired, the bowls may be placed under a broiler or in a hot oven to melt the cheeses; if you do this, be sure to use ovenproof bowls.
*Leeks are grown in very sandy soil, and must be well cleaned, or the grit will ruin your soup. Trim the roots from the leeks, and then trim and discard the leaves, about 1 inch above the white. Wash well and dry. The leeks used in this recipe yielded about a
Nutritional information per serving:
Calories 400 (39% from fat) • carb. 46g • pro. 14g • fat 18g • sat. fat 8g
• chol. 35mg • sod. 1297mg • calc. 389mg • fiber 3g
Vegetarian Potato and Split Pea Soup
This hearty soup has only three fat grams per serving.
Makes 6 servings, nine ounces each
1carrot, peeled, cut to fit feed tube vertically
1celery rib, peeled, cut to fit feed tube vertically
1onion, cut in half
1½ tablespoons unsalted butter
1garlic clove
5cups vegetable broth
1small potato (about 6 to 7 ounces)
¾pound split green peas, rinsed and sorted
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Insert the 4mm slicing disc. Slice the carrot, celery and onion using medium pressure; reserve.
Melt butter in a
Insert metal blade. Process half of vegetables until smooth, about 15 to 20 seconds. Return to saucepan with liquid and repeat with remaining vegetables. Warm over low heat. Season with salt and pepper. Taste and adjust accordingly.
Nutritional information per serving:
Calories 116 (23% from fat) • carb. 19g • pro. 4g • fat 3g • sat. fat 2g
• chol. 8mg • sod. 260mg • calc. 29mg • fiber 4g
30