Recipe - Leek And Sunchoke Soup

1 pound Sunchokes
One half Lemon ; Juice of
2 teaspoon Olive oil
1 lg Bunch leeks; chopped, (white
part only)
1 md Onion; chopped
1 Inner stalk celery; with
leaves
1 Garlic clove; chopped
3 cup Lowsalt nofat chicken
stock
1 cup Water
One half teaspoon Dried tarragon
Salt and pepper; to taste
One half cup Nofat yogurt
Minced Italian flatleaf
parsley for garnish

Here's one I don't know the name of where it came from, but here's the
URL http://bpe.com/food/recipes/ferrary/index.html

LowFat, HighFlavor Dining (This must be a winter menu.) An AllAmerican
Lowfat Feast by Lou Seibert Pappas

Wash, peel and slice the sunchokes and drop them into a bowl of cold water
with the juice of One half lemon as they are being prepared. In a large soup
pot, heat the olive oil and saute the leeks, onion, and celery, stirring
occasionally, for about 10 minutes or until soft. Add the sunchokes and
garlic and saute a few minutes longer. Add the chicken stock, water, and
tarragon. Bring to a boil, cover, and simmer for 20 to 30 minutes or until
the sunchokes are tender. Let cool slightly. Puree in a blender with the
yogurt and season with salt and pepper, to taste. Heat through and ladle
into soup bowls. Garnish with a sprinkle of parsley.

Makes 6 servings.

Posted to recipeludigest by SuzyWert@aol.com on Feb 19, 1998