Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 12 1/2 gm Butter
- 1 1/2 lrg Leeks, sliced
- 112 1/2 gm Potatoes, diced/peeled
- 300 ml Vegetable stock
- 112 1/2 gm Greek lowfat yoghurt Seasoning
- 1 Tbsp. Fresh chives
Direcciones
- 1. Heat the butter in a pan, then add in the leeks and fry gently for about 5 min without browning. Add in the potatoes, stock and seasoning.
- Bring to the boil, cover and simmer for about 20 min or possibly till tender.
- 2. Allow the soup to cold slighlty, then sieve or possibly whizz in a food processor till smooth/ Trangfer to a large bowl,cover and refrigeratethoroughly.
- 3. To serve, stir most of the lowfat yoghurt into the soup. Adjust the seasoning, spoon a dollop of the remaining lowfat yoghurt into each bowl and sprinkle with the chives.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 2 servings | |
| Calories 87 | |
| Calories from Fat 45 | 52% |
| Total Fat 5.12g | 6% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 635mg | 26% |
| Potassium 190mg | 5% |
| Total Carbs 9.73g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.74g | 1% |
| Protein 0.99g | 2% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
