Heres 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|
|Calories from Fat: 45 (19%)|
|Amt Per Serving||% DV|
|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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