Carrot-Leek Soup (4 PTS)

Recipe Ingredients

1 tablespoon	15ml	Margarine or butter
		Cooking spray
4 cups	948ml	Sliced leek
2 1/2 cups	275g / 9.7oz	Sliced carrot
2 1/2 cups	365g / 12oz	Diced peeled baking potato
1/4 cup	59ml	Water
28 1/2 oz	809g	Fat-free chicken broth
6 tablespoons	90ml	All-purpose flour
2 cups	474ml	2% low-fat milk
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	White pepper
1/2 cup	15g / 0.5oz	Plain croutons
		Edible flower petals - optional

Recipe Instructions

1. Melt margarine over medium-high heat in a Dutch oven coated with

cooking spray. Add leek, and saute 7 minutes or until tender. Add carrot,

potato, water, and chicken broth, bring to a boil: cover, reduce heat, end

simmer 30 minutes or until vegetables are tender. Let cool slightly. 2.

Place one-third of leek mixture in a blender, and process until very

smooth. Pour into a large bowl. Repeat procedure twice with remaining leek

mixture. Return pureed leak mixture to pan. and set aside. 3. Place flour

in a small bowl: gradually add milk, stirring with a whisk until blended.

Add flour mixture, salt, and pepper to leek mixture in pan. Cook over

medium heat 7 minutes or until thick and bubbly, stirring constantly.

Ladle soup into bowls, and top with croutons. Garnish with edible flower

petals, if desired.

Yield: 8 servings (serving size: 1 cup soup and 1 tablespoon croutons).

Exchanges: 1 FA, 1 FR/V, 1 B

Per serving: CAL 184 (18% from fat); PRO 7.9 g; FAT 3.6 g (sat 1.2 g);

CARB 30.4 g; FIB 2.6 g; CHOL 5 mg; IRON 1.7 mg; SOD 289 mg; CALC 122 mg.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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