Name: Cream Of Leek Soup
Yield: 4 servings
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

Servings: 4 persons

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

1
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.
2
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cream Of Leek Soup

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