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Ingredientes
- 2 1/2 Tbsp. Unsalted butter
- 4 c. Trimmed and coarsely minced leeks
- 4 c. Peeled and corsely diced kohlrabi (reserve any leaves)
- 3/4 c. Trimmed, peeled and coarsely diced turnip
- 1 sm Carrot, quartered and diced
- 2 1/2 Tbsp. All purpose flour
- 5 c. Rich, home made chicken stock (see recipe below)
- 1 sm Med shallot clove, peeled and dice
- 1/4 c. Minced, fresh dill
- 3/4 tsp Salt
- 1/8 tsp Fresh grnd black pepper
- 1 1/4 x Peeled and diced potato (1 1/4 c.)
- 2/3 c. Lowfat sour cream, (room temp) Fresh dill sprigs Additional lowfat sour cream
Direcciones
- Heat butter in 3 - 4 quart saucepan over medium high heat. Add in leaks and optional shallot and saute/fry till leeks are limp, 4 - 5 min. Don't BROWN. Add in kohlrabi and turnip, reduce heat to med-low, and cook 1 minute stirring constantly. Sprinkle flour over vegetables and mix thoroughly.
- Gradually blend in chicken stock. Stir in minced dill, salt and pepper.
- Cover and simmer 10 - 12 min. Add in potato and carrot to soup. Cover and simmer till vegetables are tender, about 10 - 12 min. Combine lowfat sour cream with about 1/2 c. of soup broth in a small bowl, blend till smooth.
- Gradually add in lowfat sour cream mix back to soup, stirring constantly. Don't let soup return to boil. Add in salt if you like (I do not use any salt in this recipe). Serve by ladling soup into heated bowls. Garnish with dill and lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 8 servings | |
| Calories 107 | |
| Calories from Fat 66 | 62% |
| Total Fat 7.5g | 9% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 243mg | 10% |
| Potassium 169mg | 5% |
| Total Carbs 9.24g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.86g | 1% |
| Protein 1.44g | 2% |
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