21
1tablespoon
margarine
1medium onion,
sliced, or 11⁄2cups
sliced leeks
2medium potatoes,
peeled and cubed
3cups reduced-sodium
chicken broth
1⁄4teaspoon black
pepper
1cup lowfat (2%) milk
Snipped chives, if
desired
Melt margarine in skillet over medium heat.
Add onion. Cook and stir until onion is soft, about
3 minutes. Place in blender jar with potatoes and
11⁄2cups broth. Cover and blend at STIR until
coarsely chopped, about 5 to 10 seconds. Blend at
LIQUEFY until finely chopped, about 20 to 30
seconds. Pour into saucepan.
Stir in remaining broth and pepper. Bring to a boil;
reduce heat and simmer until vegetables are crisp-
tender, about 12 to 15 minutes, stirring frequently.
Remove from heat. Stir in milk.
Refrigerate until well chilled, about 6 to 8 hours.
Top each serving with snipped chives, if desired.
Yield: 6 (1 cup) servings.
Per serving: About 94 cal, 4 g pro, 12 g car,
3 g fat, 3 mg chol, 79 mg sod.
Vichyssoise
2cans (141⁄2oz. each)
no-salt-added peeled
tomatoes
2ribs celery, cut into
2-inch chunks
1medium cucumber,
peeled and cut into
chunks
1medium onion, cut
into chunks
1small green pepper,
cut into chunks
2teaspoons snipped
fresh parsley
1teaspoon snipped
fresh chives
1clove garlic
3tablespoons olive oil
3tablespoons red wine
vinegar
2cups vegetable juice
cocktail
1⁄4teaspoon black
pepper
Hot pepper sauce
Place one can tomatoes, celery, and cucumber in
blender jar. Cover and blend at CHOP until finely
chopped, about 10 to 15 seconds. Pour into large
bowl.
Place second can tomatoes, onion, green pepper,
parsley, chives, garlic, olive oil, and red wine
vinegar in blender jar. Cover and blend at CHOP
until finely chopped, about 10 to 15 seconds.
Pour into bowl. Stir in vegetable juice cocktail, black
pepper, and a few drops of hot pepper sauce.
Refrigerate until well chilled, about 6 to 8 hours.
Yield: 6 (1 cup) servings.
Per serving: About 119 cal, 4 g pro, 13 g car,
7 g fat, 0 mg chol, 337 mg sod.
Gazpacho