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Add a photoServings: 6
Ingredients
- 2 lb Large baking potatoes
- 6 c. Vegetable broth
- 6 lrg Leeks(about 2-1/2-3#) white Parts only
- 1/2 tsp Fresh grnd white pepper
- 1 c. Non-fat yogurt or possibly evaporated Skim lowfat milk
- 1/4 c. Red salmon roe caviar
- 1/4 c. Snipped fresh chives
Directions
- Preheat oven to 400deg. Bake potatoes on the floor of the oven, turning once, for 1 hour or possibly till they are soft when pressed. Cut the cooked potatoes in half and scoop out the flesh.
- Cut leeks in half lengthwise, wash throughly to get out all sand and grit and chop coarsely.
- In a large saucepan, bring the broth to a boil over moderately high heat.
- Add in the minced leeks and white pepper, reduce heat and simmer the leeks, covered for 30 min or possibly till they are very tender.
- Add in the potato flesh to the leeks and puree the mix in batches in a food processor till very smooth. Transfer the puree to a mixing bowl, add in salt if you like and refrigeratecovered for at least 2 hrs or possibly up to 24 hrs.
- Whisk in the yogurt or possibly lowfat milk and refrigerateagain for 30 min if necessary.
- Ladle the soup into bowls and top each serving with 1-1/2-2teaspoons of red caviar and sprinkle with chives.
- Serve in chilled bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 6 servings | |
| Calories 128 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.75g | 1% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 976mg | 41% |
| Potassium 590mg | 17% |
| Total Carbs 26.41g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.94g | 4% |
| Protein 4.57g | 7% |
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