Artichoke And Leek Soup from Healthy Diabetic Recipes

Artichoke And Leek Soup Recipe

Recipe Ingredients:

1 can artichoke hearts - (14 oz), drained
Butter-flavored cooking spray, as needed
1 cup sliced leeks, white part only
2 1/2 cups 98% fat-free no-salt-added canned
chicken broth
2 tbsp light sour cream

Recipe Instructions:

Finely chop artichoke hearts in a food processor, or by hand.

Lightly coat a large nonstick pot with cooking spray. Add leeks and cook, stirring occasionally, until leeks are tender, but not browned, about 10 minutes. Add chopped artichoke hearts and cook for another minute or two.

Stir in chicken broth, cover, and simmer for 15 minutes. Transfer mixture to a food processor or blender and process until smooth. Place puree in a covered container and chill for several hours.

When ready to serve, whisk in sour cream and ladle into chilled soup bowls. Serve cold.

This recipe yields 4 servings.

Exchanges Per Serving: 1/2 Carbohydrate (2 Vegetable).

Nutrition Facts: 64 calories (8% calories from fat), 4 g protein, 1 g total fat (0.4 g saturated fat), 10 g carbohydrates, 1 g dietary fiber, 3 mg cholesterol, 277 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"09-10-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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