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Leek and Sunchoke Soup
1 lb Sunchokes
1/2 Lemon , Juice of
2 tsp Olive oil
1 lrg Bunch leeks, chopped, (white part only)
1 med Onion, chopped
1 x Inner stalk celery, with leaves
1 x Garlic clove, chopped
3 cup Low-salt no-fat chicken stock
1 cup Water
1/2 tsp Dried tarragon
Salt and pepper, to taste
1/2 cup No-fat yogurt
Minced Italian flat-leaf parsley for garnish
Wash, peel and slice the sunchokes and drop them into a bowl of cold water with
the juice of 1/2 lemon as they are being prepared. In a large soup pot, heat
the olive oil and saute the leeks, onion, and celery, stirring occasionally,
for about 10 minutes or until soft. Add the sunchokes and garlic and saute a
few minutes longer. Add the chicken stock, water, and tarragon. Bring to a
boil, cover, and simmer for 20 to 30 minutes or until the sunchokes are tender.
Let cool slightly. Puree in a blender with the yogurt and season with salt and
pepper, to taste. Heat through and ladle into soup bowls. Garnish with a
sprinkle of parsley.
Makes 6 servings.
Source: FoodDownUnder.com
Formatted by Chupa Babi: 07.15.08
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