Potato-parsley Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Leek,
2 tsp: Olive oil,
2 centiliter: Garlic, minced,
4 cup: Defatted Chicken broth,
3 cup: Diced Red Potatoes,
1 cup: Snipped fresh parsley,
1/8 tsp: Grated Nutmeg,
2 tbsp: Snipped chives,
PER SERVING
Calories,
Gm Fat,
Percentage of Cals from Fat,
Directions:
Remove and discard the tough green leaves and root end of the leek. Halve
the leek lengthwise and wash it well to remove any dirt from between the
layers. Shake dry and chop finely.
Heat a 3-quart saucepan on medium-high heat and add the oil. Add the leek
and saute for 1 minute. Add the garlic and continue to saute until the
leek is tender and fragrant, about 2 minutes. Dont let the garlic brown.
Add the broth and potatoes. Bring to a boil. Reduce the heat to low and
simmer the soup until the potatoes are tender, about 10 minutes. Stir in
the parsley and nutmeg. Serve sprinkled with the chives.
Source: Lose Weight Naturally Cookbook; Low-Fat Holiday Favorites by the
Editors of Prevention Magazine.
MM by d.english
Source from luhu.jp
the leek lengthwise and wash it well to remove any dirt from between the
layers. Shake dry and chop finely.
Heat a 3-quart saucepan on medium-high heat and add the oil. Add the leek
and saute for 1 minute. Add the garlic and continue to saute until the
leek is tender and fragrant, about 2 minutes. Dont let the garlic brown.
Add the broth and potatoes. Bring to a boil. Reduce the heat to low and
simmer the soup until the potatoes are tender, about 10 minutes. Stir in
the parsley and nutmeg. Serve sprinkled with the chives.
Source: Lose Weight Naturally Cookbook; Low-Fat Holiday Favorites by the
Editors of Prevention Magazine.
MM by d.english
Source from luhu.jp