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Dietitian's tip: With their mild, sweet, onion flavor, leeks make a wonderful addition to this cold soup. Because they're grown in sandy soil, leeks tend to trap grit between their multilayered leaves and must be washed thoroughly before cooking.
Serves 6
Ingredients
4 leeks
1 medium onion
1 tablespoon olive oil
4 medium potatoes, peeled and finely sliced
4 cups unsalted chicken broth
1/4 teaspoon mace
2 cups evaporated skim milk, chilled
6 tablespoons chopped chives
Ground black pepper, to taste
Directions
In a blender or food processor, process the leeks and onion until finely chopped. In a large saucepan, heat the olive oil over medium heat. Add the chopped leeks and onion, and saute until browned, about 5 to 7 minutes. Add the potatoes, chicken broth and mace. Cook over medium heat until the potatoes are tender. Pour the mixture into the blender or food processor. Blend until smooth. Pour into a large bowl and refrigerate. Before serving, stir in the evaporated milk. Ladle into individual bowls. Top each with 1 tablespoon chives and pepper to taste. Serve cold.
Nutritional analysis per serving
| Serving size: About 1 cup | |||
| Calories | 238 | Sodium | 210 mg |
| Total fat | 4 g | Total carbohydrate | 39 g |
| Saturated fat | 1 g | Dietary fiber | 3 g |
| Monounsaturated fat | 2 g | Protein | 12 g |
| Cholesterol | 7 mg | ||
- The Mayo Clinic Williams-Sonoma Cookbook. Menlo Park, Calif.: Oxmoor House, 2001;152.
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