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Cream of Leek Soup

Cream of Leek Soup

Cooking Light APRIL 2002

  • Yield: 4 servings (serving size: 1 1/4)

Ingredients

  • 3 cups sliced leeks
  • 2 cups fat-free chicken broth
  • 3/4 teaspoon fresh rosemary, divided
  • 1 garlic clove
  • 1 tablespoon all-purpose flour
  • 2 cups 1% low-fat milk
  • dash of ground nutmeg
  • 2 teaspoons butter
  • 3/4 teaspoon salt
  • 1/4 teaspoon grated lemon rind

Preparation

Combine leeks, broth, 1/2 teaspoon rosemary, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bayleaf. Place leek mixture in a blender; process until smooth.

Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add pureed leeks and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon rosemary, butter, salt, and lemon rind.

Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 23%
  • Fat: 3.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 7.3g
  • Carbohydrate: 18.3g
  • Fiber: 1.3g
  • Cholesterol: 13mg
  • Iron: 1.5mg
  • Sodium: 759mg
  • Calcium: 178mg
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Cream of Leek Soup recipe

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