Cream of Leek Soup

Yield: 4 servings (serving size: 1 1/4)

Ingredients

• 3  cups  sliced leeks
• 2  cups  fat-free chicken broth
• 3/4  teaspoon  fresh rosemary, divided
• 1  garlic clove
• 1  tablespoon  all-purpose flour
• 2  cups  1% low-fat milk
• dash of ground nutmeg
• 2  teaspoons  butter
• 3/4  teaspoon  salt
• 1/4  teaspoon  grated lemon rind

Preparation

Combine leeks, broth, 1/2 teaspoon rosemary, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bayleaf. Place leek mixture in a blender; process until smooth.

Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add pureed leeks and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon rosemary, butter, salt, and lemon rind.

Nutritional Information

Calories:

131 (23% from fat)

Fat:

3.4g (sat 2g,mono 0.8g,poly 0.2g)

Protein:

7.3g

Carbohydrate:

18.3g

Fiber:

1.3g

Cholesterol:

13mg

Iron:

1.5mg

Sodium:

759mg

Calcium:

178mg