Bean Vichyssoise
4 or 5 leeks
2 tablespoons of olive oil
2 cups of fat free chicken broth or water
one 16 or 19 ounce can of white kidney beans in their liquid
1 cup of evaporated skim milk
2 tablespoons of minced green onion or fresh chives
Cut 2 inches of dark green off the tops of the leeks and discard. Cut leeks in half vertically and wash them thoroughly. Cut into cross pieces about 1 inch thick. In a medium saucepan heat oil. when hot, stir in leeks and sauté for 2 to 3 minutes. Add chicken broth or water, cover, and simmer for 10 minutes. Uncover pot, add beans and their liquid. Cover and simmer gently for 10 minutes more. Puree solids with liquids in a food processor or blender. Return to pot. Stir in milk, heat until simmering and serve garnished with minced green onions or chives. Makes 4 - 6 servings
serving size 1 cup calories 178 fat 1 1/148 grams cholesterol 2. 03 milligrams sodium 225 milligrams |
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