* Exported from MasterCook *
CTCA Potato Leek Soup
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds peeled diced potatoes -- (cut 1/2 inch cubes)
1 teaspoon chik'n base -- (powdered vegetarian chicken broth)
3 3/4 cup water
1 tablespoon butter
3/4 cup flour
1 cup fresh leeks -- chopped
1 cup fresh carrots -- diced
1/2 cup fresh celery -- diced
1/4 teaspoon granulated garlic
1 1/2 tablespoons heavy cream
1/2 teaspoon parsley
Salt and pepper -- to taste
Mix butter and flour to make roux.
In a stockpot, combine potatoes, leeks, carrots, and celery in water. Add
herbs and spices. Add chicken stock. Add roux mix, whisking to make sure
lumps do not form. Add Cream. Simmer on low heat until vegetables are
tender.
Serves 10
Kenny Wagoner, CEC, CCA, is executive chef at Cancer Treatment Centers of
America (CTCA) in Tulsa.
Source:
"Cancer Treatment Centers of America (CTCA)"
S(Formatted by Chupa Babi):
"Nov 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 118 Calories; 2g Fat (16.4%
calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 6mg
Cholesterol; 141mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0
Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 900421 0 0 0 0 902671 0 2656 0 0 0 0
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