Leek and Green Onion Chowder

"Low in salt, low in fat, low in everything but taste."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
50mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Trim ends and all but 3 inches of green tops from leeks; remove tough outer leaves.
  • Split leeks lengthwise; rinse well, then thinly slice crosswise.
  • Melt butter in a 5-6 quart pan over medium-high heat.
  • Add leeks; cook, stirring often, until soft (8-10 minutes).
  • Stir in flour and white pepper; then stir in broth.
  • Bring to a boil over high heat, stirring, add onions; cook, stirring, just until onions turn bright green (2 minutes).
  • Stir in lemon juice and season to taste with salt.
  • To serve, ladle soup into bowls.
  • Garnish each serving with lemon slices and a dollop of sour cream.
  • Makes 6 servings.

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Reviews

  1. The leeks and the lemon juice combine very well together to give this soup a nice, delicate flavor. It's a nice change from the usual soups. I used fat free sour cream, so this entire soup was light on fat and calories. This would be a great light first-course soup for a dinner party. Thanx for posting!
     
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