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Lower Fat Vichyssoise

Whether you prefer to eat it warm or cold, Vichyssoise is one of the best soups around. Not all recipes are made with the chicken broth, but I think it imbues the soup with a richness that simply cannot be achieved with water.

Notes

More often than not, Vichyssoise is served cold.  To do so, simply chill the soup for about 4 hours before garnishing and serving.

Cooking Time40 min

Ingredients

  • 3 leeks
  • 3 medium potatoes
  • 1 medium onion
  • 1 stalk celery
  • 4 cups reduced sodium chicken broth
  • 1/2 cup evaporated skim milk
  • 2 tablespoons low-fat or fat-free butter substitute, such as Shedd's Spread

Instructions

  1. Wash the leeks very carefully, making sure to remove all soil.
     
  2. Slice only the white part of the leeks into 1/4 inch pieces.
     
  3. Dice the potatoes, slice onion and celery.
     
  4. Sauté leeks, potatoes, onion and celery in butter substitute about 10 minutes.
     
  5. Add chicken stock and cook over medium heat until all vegetables are tender, about 30 minutes.
     
  6. When the vegetables are tender, purée the vegetables and stock and add the evaporated milk.
     
  7. Garnish with chopped parsley or chives.

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