2
500 g
1
1 liter
Garnish :
60 ml
30 ml |
large
leeks, trimmed and chopped
potatoes,
chopped
small
onion, sliced
pints
white or vegetable stock
salt and
ground black pepper
pinch
ground coriander
low fat
plain yoghurt
chopped
chives |
Method :
-
Simmer the leeks in a large,
covered pan with the potatoes, onion and stock for about 15-20
minutes, or until tender.
-
Liquidize the vegetables and stock,
purée in a food mill or pass through a sieve.
-
Return to the rinsed pan and season
with salt, pepper and a pinch of ground coriander.
-
Mix together the yoghurt and chives
and swirl into the soup just before serving.
Serves 4
Per Serving : 0 g fat, 3 g fiber.
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