Traditional recipes

Chilled Leek Soup with Lemon-Dill Yogurt

Chilled Leek Soup with Lemon-Dill Yogurt

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  • 6 1/2 cups thinly sliced leeks (white and pale green parts only; about 5 large)
  • 1 large russet potato, peeled, cut into 1/2-inch cubes
  • 4 cups (or more) low-salt chicken broth or vegetable broth
  • 3 tablespoons coarsely chopped fresh dill, divided
  • 1/4 teaspoon (or more) freshly grated nutmeg
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon very thinly sliced lemon peel (yellow part only)
  • Small fresh dill sprigs (for garnish)

Recipe Preparation

  • Heat olive oil in heavy large pot over medium heat. Add leeks and cook until softened and wilted, stirring often, 5 to 6 minutes (do not brown). Add potato; stir to coat. Add broth, increase heat to high, and bring to boil. Reduce heat to medium and simmer until vegetables are very tender, about 15 minutes.

  • Working in batches, puree soup with 2 tablespoons dill and nutmeg in blender until very smooth. Transfer to large bowl. Season to taste with sea salt and freshly ground black pepper. Cover and chill. DO AHEAD Can be made 1 day ahead. Keep chilled.

  • Whisk yogurt, lemon peel, and remaining 1 tablespoon dill in small bowl. Season to taste with sea salt and pepper. Cover and chill.

  • Divide soup among bowls. Spoon dollop of yogurt-dill sauce over; sprinkle with dill sprigs and salmon caviar, if desired.

Nutritional Content

One serving contains (Analysis includes chicken broth and caviar): Calories (kcal) 149.2 %Calories from Fat 35.2 Fat (g) 5.8 Saturated Fat (g) 1.2 Cholesterol (mg) 19.2 Carbohydrates (g) 20.0 Dietary Fiber (g) 2.5 Total Sugars (g) 5.2 Net Carbs (g) 17.8 Protein (g) 5.6 Sodium (mg) 159.4Reviews Section

Watch the video: Potato Leek Soup Recipe (July 2022).


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