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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: French
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Broccoli Vichyssoise

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

4 Unit Leeks 4 Unit Medium-size leeks (about 1 pound)
2 Teaspoons Margarine 2 Teaspoons Non-diet tub style margarine
3 1/4 Cups Chicken Stock 3 1/4 Cups Chicken stock or broth (defatted), divided
3 1/2 Cups Potatoes 3 1/2 Cups Peeled and diced potatoes (1-1/2 pounds)
3 Cups Broccoli 3 Cups Broccoli fresh
1/4 Teaspoon White Pepper 1/4 Teaspoon White pepper divided
1 1/2 Cups Whole Milk 1 1/2 Cups Whole milk scalded
1 Unit Salt 1 Unit Salt to taste (very little)
1 Tablespoon Lemon Juice 1 Tablespoon Lemon juice depending on the
1 Unit Chive 1 Unit To 2 tsp. finely chopped chives for garnish (optional)
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Directions:

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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