Recipe - Beet Vichyssoise

4 Leeks; Sliced
3 Beets (3 Cups); Peeled And
Cubed
2 Potatoes; Peeled And Cubed
2 Cloves Garlic; Minced
1 teaspoon Salt
One half teaspoon Pepper
2 cup Milk
1 cup Lowfat plain yogurt
1 Green Onion; Thinly Sliced

In large saucepan, combine 4 cups water, leeks, beets, potatoes, garlic,
salt and pepper; bring to boil. Reduce heat to low; cover and simmer,
stirring occasionally, for 50 to 60 minutes or until beets are tender.

Transfer to blender in batches and puree until smooth. Stir in milk. (Soup
can be cooled, covered and refrigerated for up to 1 day.) Return to pot;
gently heat through. Ladle into warmed bowls; swirl in dollop of yogurt and
garnish with onion. Makes 8 servings.

PER SERVING: about 109 cal, 5 g pro, 2 g total fat (1 g sat. fat), 19 g
carb, 3 g fibre, 6 mg chol, 365 mg sodium. %RDI: 14% calcium, 8% iron, 4%
vit A, 12% vit C, 20% folate. CDA One half Starchy Foods, One half Fruits+ Vegs, 1/2
2% Milk, + One half Protein Foods

Note: If lactose intolerant, substitute water for milk and omit yogurt.

Recipe by: Canadian Living, Feb'98

Posted to MCRecipe Digest V1 #994 by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Jan 8, 1998