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.
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
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|
|Total fat||4 g||Total carbohydrate||39 g|
|Saturated fat||1 g||Dietary fiber||3 g|
|Monounsaturated fat||2 g||Protein||12 g|
|Protein and dairy||1/2|
|Milk and milk products||1/2|
|Dairy foods (low-fat or fat-free)||1|
- The Mayo Clinic Williams-Sonoma Cookbook. Menlo Park, Calif.: Oxmoor House, 2001;152.