Soup: 3 pt. Carrot-Leek Soup
Source of Recipe
Weight Watchers Magazine, March/April 1997
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.
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.
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. Makes 8 servings.
Yield: 8 servings (serving size: 1 cup soup and 1 tablespoon croutons). WW Points = 3 Exchanges: 1 FA, 1 FR/V, 1 B
In the following you can substitute carrots for sweet potatoes.
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