English
1tablespoon (15 g)
margarine
11⁄2cups (200 g) sliced
leeks or onions
2medium potatoes,
peeled and cubed
3cups (750 ml) reduced-
sodium chicken broth
1⁄4teaspoon black pepper
1cup (250 ml) lowfat
(2%) milk
Snipped chives, if desired
Melt margarine in skillet over medium heat.
Add leeks. Cook and stir until leeks are soft, about
3 minutes. Place in blender jar with potatoes and
11⁄2cups (375 ml) broth. Cover and blend at
until finely chopped, about 1 minute. Pour into
saucepan.
Stir in remaining broth and pepper. Bring to a boil;
reduce heat and simmer until vegetables are crisp-
tender, about 10 to 12 minutes. Stir in milk.
Refrigerate until well chilled, about 6 to 8 hours.
Top each serving with snipped chives, if desired.
Yield: 6 servings.
SOUPS
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VICHYSSOISE
18
2cans (141⁄2oz. (410 g)
each) no-salt-added
peeled tomatoes
2ribs celery, cut into
2-inch (5 cm) 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 (45 ml)
olive oil
3tablespoons (45 ml) red
wine vinegar
2cups (500 ml) vegetable
juice cocktail
1⁄4teaspoon black pepper
Hot pepper sauce
Place one can tomatoes, celery, and cucumber in
blender jar. Cover and blend at 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
until finely chopped, about 10 to 15 seconds; scrape
sides of blender jar, if necessary.
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: 8 servings.
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GAZPACHO