Try this Leek and Sunchoke Soup recipe, or contribute your own.
Suggest a better descriptionHeres one -- I dont know the name of where it came from, but heres the URL http://bpe.com/food/recipes/ferrary/index.html Low-Fat, High-Flavor Dining (This must be a winter menu.) An All-American Lowfat Feast by Lou Seibert Pappas Wash, peel and slice the sunchokes and drop them into a bowl of cold water with the juice of 1/2 lemon as they are being prepared. In a large soup pot, heat the olive oil and saute the leeks, onion, and celery, stirring occasionally, for about 10 minutes or until soft. Add the sunchokes and garlic and saute a few minutes longer. Add the chicken stock, water, and tarragon. Bring to a boil, cover, and simmer for 20 to 30 minutes or until the sunchokes are tender. Let cool slightly. Puree in a blender with the yogurt and season with salt and pepper, to taste. Heat through and ladle into soup bowls. Garnish with a sprinkle of parsley. Makes 6 servings. Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998
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Serving Size: 1 Serving (1555g) | ||
Recipe Makes: 1 | ||
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Calories: 234 | ||
Calories from Fat: 45 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 3052.3mg | 105 % | |
Potassium 759.2mg | 20 % | |
Total Carbohydrate 38.9g | 11 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 36.2g | ||
Protein 10.9g | 16 % | |
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Calories per serving: 234
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