Cold potato-leek soup (vichyssoise)
Dietitian's tip: With their mild, sweet, onion flavor, leeks make a wonderful addition to this cold soup. Because they're grown in sandy soil, leeks tend to trap grit between their multilayered leaves and must be washed thoroughly before cooking.


SERVES 6
Ingredients
4 leeks
1 medium onion
1 tablespoon olive oil
4 medium potatoes, peeled and finely sliced
4 cups unsalted chicken broth
1/4 teaspoon mace
2 cups evaporated skim milk, chilled
6 tablespoons chopped chives
Ground black pepper, to taste



Directions
In a blender or food processor, blend the leeks and onion until finely chopped.

In a large saucepan, heat the olive oil over medium heat. Add the chopped leeks and onion and saute until browned, about 5 to 7 minutes. Add the potatoes, chicken broth and mace. Cook over medium heat until the potatoes are tender.

Pour the mixture into the blender or food processor. Blend until smooth. Pour into a large bowl and refrigerate.

Before serving stir in the evaporated milk. Ladle into individual bowls. Top each with 1 tablespoon chives and pepper to taste. Serve cold.


Nutritional Analysis(per serving)Serving size: About 1 cup
Calories 238 Cholesterol 7 mg
Protein 12 g Sodium 210 mg
Carbohydrate 39 g Fiber 3 g
Total fat 4 g Potassium 979 mg
Saturated fat 1 g Calcium 306 mg
Monounsaturated fat 2 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Vegetables 1
Carbohydrates 2
Protein and dairy 1/2

Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Starches 2
Milk and milk products 1/2
Nonstarchy vegetables 1

Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Vegetables 2
Dairy foods (low-fat or fat-free) 1


http://www.mayoclinic.com/health/hea...ecipes/NU00494