Leek and Green Onion Chowder

Low in salt, low in fat, low in everything but taste.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 3  lbs leeks
• 1  tablespoon butter
• 2  tablespoons all-purpose flour
• 1⁄2 teaspoon white pepper
• 6  cups low sodium chicken broth
• 3  cups green onions, thinly sliced
• 3  tablespoons lemon juice
•  salt
•  thin lemon slice
•  sour cream

Directions

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