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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Butter
- 1 c. Minced leeks
- 1/3 c. Shallots - sliced
- 1/3 c. Minced scallions
- 3/4 c. Carrots - cut
- 4 c. Romaine lettuce - shredded
- 3/4 c. Frzn peas - thawed
- 1 x 15 ounce. can diced tomatoes in juice
- 5 c. Chicken stock
- Â Â Lowfat sour cream and chives for garnish
Direcciones
- Directions: In a large saucepan heat the extra virgin olive oil and butter over medium heat. Add in the minced leaks (white parts only). Saute/fry till tender for about 6-8 min. Add in the shallots and scallions and allow to cook for 5 min. Add in the carrots, romaine lettuce, peas and diced tomatoes. Stir to combine and allow to simmer for 5 min. Add in chicken stock and cook for 15 min. Remove from heat and puree the soup in batches in a blender.
- Add in salt and pepper to taste. Refrigeratethoroughly in the refrigerator and serve with a spoonful of lowfat sour cream and minced chives.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1921g | |
| Calories 771 | |
| Calories from Fat 465 | 60% |
| Total Fat 52.84g | 66% |
| Saturated Fat 18.92g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 2506mg | 104% |
| Potassium 2521mg | 72% |
| Total Carbs 56.49g | 15% |
| Dietary Fiber 19.2g | 64% |
| Sugars 18.24g | 12% |
| Protein 24.33g | 39% |
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