From EatingWell: November/December 2011
It’s hard to believe how rich and creamy this potato-leek soup is even though there’s not a drop of cream in it. Croutons topped with anchovy, olives and leek are a crunchy, savory foil to the soup. But skip them if you like and incorporate all the cooked leeks into the soup instead.
- 2 tablespoons extra-virgin olive oil
- 3 pounds leeks, white and light green parts only, sliced (see Tip)
- 3/4 teaspoon salt, divided
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 3 cups nonfat or low-fat milk
- 2 cups reduced-sodium chicken broth
- 3 tablespoons lemon juice
- 1/4 teaspoon ground white pepper, or to taste
- Thinly sliced fresh chives for garnish
- 1/4 cup minced pitted oil-cured olives
- 3 anchovies, minced
- 1/4 teaspoon freshly ground pepper
- 8 slices baguette, preferably whole-wheat, toasted
- To prepare bisque: Heat oil in a Dutch oven over medium heat. Add leeks and 1/4 teaspoon salt. Cook, stirring occasionally, until very tender but not brown, 20 to 30 minutes. Adjust heat as necessary and add a bit of water if needed to prevent sticking. Set aside 1/3 cup of the leeks in a small bowl.
- Add potatoes, milk and broth to the pot. Bring to a simmer (do not boil) and cook, stirring occasionally, until the potatoes are very tender, 10 to 15 minutes.
- To prepare croutons: Meanwhile, add olives, anchovies and black pepper to the reserved leeks; mix well. Divide evenly among the toasted baguette slices.
- When the potatoes are tender, remove from the heat. Puree the soup with an immersion blender or in batches in a regular blender. (Use caution when pureeing hot liquids.) Season with the remaining 1/2 teaspoon salt, lemon juice and white pepper. Divide among 8 soup bowls and float a crouton on top of each. Garnish with chives, if desired.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the bisque and the crouton topping for up to 3 days.
- Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
Per serving: 276 calories; 6 g fat (1 g sat, 3 g mono); 3 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 9 g protein; 3 g fiber; 740 mg sodium; 606 mg potassium.
Nutrition Bonus: Vitamin C (32% daily value), Vitamin A (29% dv), Potassium (18% dv), Calcium (17% dv), Folate & Iron (16% dv).
Carbohydrate Servings: 3
Exchanges: 2 starch, 1 1/2 vegetable, 1/2 fat-free milk, 1 fat
More From EatingWell
Ring in the new year with low-calorie recipes from our new issue...
Jump-start your morning with our healthy, low-calorie...
A perfectly ripe avocado is the perfect addition to salads,...
It’s time for the avocado to shake its bad rap: sinfully...
Celebrate the holiday season with low-calorie recipes from our...
Skip the super-greasy fried food and creamy dips and go for...
Make a healthy snack for kids with one of our easy snack...
When you’re watching your diet, snacking healthfully can keep...
Eating healthy snacks is a good way to stave off hunger pangs...
Spaghetti and Meatballs is a classic, comforting Italian...
Having a snack attack? Stock your fridge and pantry with...
Indulge in something sweet with our delicious vegan dessert...
Resolve to eat healthier? No matter how busy you are, get in...
Breakfast is the most important meal—giving you a much-needed...
People who are most successful at losing weight—and keeping...
If you’re in a rush and thinking about skipping breakfast,...
- Ease of Preparation
- 8 or more
- Preparation/ Technique
- November/December 2011