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Cream of Leek Soup

Cooking Light

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Worthy of a Special Occasion

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
Cooking Light, APRIL 2002