Recipe Courtesy of:
Gay Lea
Serve this pale, golden-hued soup either as an appetizer
or a meal with crusty bread and salad.
| |
|
| Preparation Time: |
20 minutes |
| Cooking Time: |
40 minutes |
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Serves 6 to 8 (makes about 9-1/2 cups/2
L) |
| 3 tbsp (45 mL) |
olive oil |
| 3 |
well washed Ontario Leeks; use white and pale
green part sliced |
| 4 |
sliced, large Ontario Carrots |
| 2 |
sliced, large Ontario Parsnips |
| 2 |
peeled and chopped Ontario Apples |
| 1/4 cup (50 mL) |
chopped fresh dill |
| 2-1/2 cups (625 mL) |
chicken stock |
| 1 tsp (5 mL) |
granulated sugar |
| 4-5 cups (1-1.25 L) |
LACTEEZE® Milk, any variety |
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salt and pepper |
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dill sprigs |
In large saucepan, heat oil over medium heat. Add leeks,
carrots, parsnips and apples and cook about 5 minutes, stirring
often. Cover, reduce heat to low and cook 10 minutes to soften
vegetables. Stir in dill, chicken stock and sugar, bring to
a boil, reduce heat, cover and simmer until vegetables are
very tender, 15 to 20 minutes. Cool slightly. Working in batches,
purée vegetables in blender or food processor with
some of the milk. Return soup to saucepan and stir in remaining
milk. Heat through but do not boil. Season to taste with salt
and pepper and thin with additional milk, if desired. Garnish
with dill sprigs.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
6 grams |
|
Fat: |
8 grams |
|
Carbohydrates: |
28 grams |
|
Calories: |
200 |
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