Recipe - Light Vichyssoise -- French

4 Leeks; white part only,
cut or sliced up
2 Potatoes; peeled and cubed
1 small Onion; chopped
4 cup Chicken broth
1 Bay leaf
One half teaspoon Salt
1/8 teaspoon White pepper
1 pn Nutmeg
2 tablespoon Light cream cheese
One half cup 1% milk

In large saucepan, combine leeks, potatoes, onion, broth, bay leaf, salt,
pepper, and nutmeg. Bring to a boil. Reduce heat and simmer, covered, for
20 minutes or until potatoes are tender. Discard bay leaf. Transfer mixture
in batches to blender or food processor. Process for 1 to 2 minutes or
until pureed and smooth. Return to clean saucepan or refrigerator
container. Add cream cheese to last batch. For chilled soup, refrigerate
for at least 4 hours or overnight. Just before serving, stir in milk until
well blended. For hot soup, stir milk into pureed mixture in saucepan. Heat
to simmering. Ladle into soup bowls.

Exchanges: Starch Exchange 1

Calories 100 Total Fat 1g Saturated Fat 1g Cholesterol 4mg
Sodium 697mg Potassium 413mg Carbohydrate 14g Protein 5g

Recipe for Tuesday, 3/10/98 This week's recipes are from the cookbook
WorldClass Diabetic Cooking, featuring more than 200 greattasting, exotic
dishes from around the globe that are low in fat and calories. You can
order a copy of this and many other cookbooks from our online bookstore or
call 1800ADAORDER (18002326733).

Copyright © 1998 American Diabetes Association

MC Formatted & Busted by Barb at Possum Kingdom on 3/26/98

NOTES : 6 servings/Serving size: 1/6 recipe The classic, creamy, rich
potato and leek soup is usually served cold. In the cookbook author's
family, they love this light rendition hot, at room temperature, or well
chilled.

Recipe by: http://www.diabetes.org/ada/rcptoday.html

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 26,
1998