Cucumber Soup With Leeks And Celeryappetizer, low fat, soups & stews, vegetarian 2 teaspoons margarine 2 cups cubed peeled cucumber 3/4 cup thinly sliced leek 1/2 cup diced celery 2 cups low-salt chicken broth 1 1/2 cups diced peeled baking potato 1 cup water 1/2 teaspoon salt 1/8 teaspoon pepper 1/3 cup diced cucumber 1/3 cup plain lowfat yogurt 1. Melt margarine in a large nonstick skillet over medium heat. Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. 2. Place cucumber mixture in a blender or food processor, and process until vegetables are finely chopped. Ladle soup into bowls, and top each serving with 1 tablespoon diced cucumber and 1 tablespoon yogurt. Yield: 5 servings (serving size: 1 cup). Nutritional Information: CALORIES 91 (25% from fat); FAT 2.5g (sat 0.7g, mono 1g, poly 0.7g); PROTEIN 3.4g; CARB 14.8g; FIBER 1.5g; CHOL 1mg; IRON 1.4mg; SODIUM 314mg; CALC 56mg From aml@skypoint.com |
