Title: Leek and Sunchoke Soup
Categories: None
Yield: 1 Servings

1 lb Sunchokes
1/2 Lemon ; Juice of
2 ts Olive oil
1 lg Bunch leeks; chopped, (white
-part only)
1 md Onion; chopped
1 Inner stalk celery; with
-leaves
1 Garlic clove; chopped
3 c Low-salt no-fat chicken
-stock
1 c Water
1/2 ts Dried tarragon
Salt and pepper; to taste
1/2 c No-fat yogurt
Minced Italian flat-leaf
-parsley for garnish

Here's one -- I don't know the name of where it came from, but here's 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