Winter Potage

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Winter Potage Recipe
Lee Harrelson
A hearty combination of six vegetables gives layers of flavor to this soup. A squeeze of fresh lemon and a little cracked black pepper at the table brighten each bowl.
4 servings (serving size: 1 1/2 cups)


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1 teaspoon olive oil
1 teaspoon butter
1 cup thinly sliced leek (about 1 large)
1/2 cup sliced celery
2 garlic cloves, minced
2 cups chopped broccoli florets
2 cups baby spinach leaves
1 cup frozen shelled edamame
1 cup frozen petite green peas
1 tablespoon rice
1/8 teaspoon ground red pepper
3 cups fat-free, less-sodium chicken broth
1 1/2 cups water
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
Lemon wedges (optional)
Cracked black pepper (optional)


Heat oil and butter in a Dutch oven over medium-high heat. Add leek and celery; sauté 4 minutes or until tender. Stir in garlic; cook 1 minute. Add broccoli, spinach, edamame, peas, rice, and red pepper. Stir in broth and water; bring to a boil. Reduce heat, cover, and simmer 20 minutes or until vegetables are soft.

Place one-third of vegetable mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Stir in juice, salt, and black pepper. Garnish with lemon wedges and cracked black pepper, if desired.

Created date

February 2006

Nutritional Information

Calories 152
Caloriesfromfat 25 %
Fat 4.2 g
Satfat 0.9 g
Monofat 1.5 g
Polyfat 1.2 g
Protein 10 g
Carbohydrate 19.3 g
Fiber 6.4 g
Cholesterol 3 mg
Iron 3.2 mg
Sodium 540 mg
Calcium 101 mg