** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Thoroughly was leek leaves, which tend to collect sand.
2. Trim off and discard root ends and all but about 1 inch of green tops.
3. Peel off and discard 1 to 2 layers of tough outer leaves.
4. Cut leeks crosswise into 1/2 inch pieces. In Dutch oven or large saucepan, melt margarine over medium heat.
5. Add leeks and 3 Tbsp. of stock; cook, stirring frequently, about 10 minutes, until leeks are tender but not browned.
6. If liquid begins to evaporate, lower heat slightly and add more stock.
7. Add remaining chicken stock, potatoes, broccoli and pepper.
8. Lower heat, cover, and simmer about 11-14 minutes, until potatoes and broccoli are tender.
9. Remove pot from heat and let cool slightly. In batches, puree mixture in a blender on low speed 10 seconds.
10. Then raise speed to high and puree until completely smooth.
11. Return puree to pot in which it was cooked. Add milk; stir to mix well.
12. Simmer an additional 4 - 5 minutes. Refrigerate about 5 hours.
13. Before serving stir in lemon juice and add salt, if desired.
14. Garnish with chopped chives. Yield: 8 servings.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Milk, MSG, Potato, Poultry, Sulfites, Fructose Malabsorption allergies.
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