Lowfat creamy vegetable cheese bisque

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Creamy Vegetable-Cheese Bisque

 

Recipe By :Cooking Pleasures 2000-12

Serving Size : 5 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

1 cup chopped leeks -- white part only

4 cloves garlic -- minced

1 tablespoon all-purpose flour

3 1/2 cups nonfat milk

14 1/2 ounces vegetable broth

3 cups chopped broccoli florets

3 cups chopped cauliflower florets

1 medium potato -- peeled and diced

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded reduced fat Cheddar cheese -- sharp

 

Heat oil in large pot over medium heat until hot. Add leeks; cook 5 minutes or

until light browned.

 

Add garlic; cook 15 seconds or until fragrant. Stir in flour; cook 1 minute. Add

milk, broth, broccoli, cauliflower, potato, salt and pepper; mix well. Reduce

heat to low; partially cover and simmer 20 minutes or until vegetables are

tender.

 

Add cheese; stir until melted.

 

Source:

" article by Victoria Abbot Riccardi, Food Writer, Boston "

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Per Serving (excluding unknown items): 182 Calories; 4g Fat (19.2% calories from

fat); 15g Protein; 23g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 478mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat

Milk; 1/2 Fat.

 

NOTES : There are several tasty reduced-fat cheeses that can be added to this

soup for variation. Grated reduced fat Havarti, Colby or Gouda are good ones to

try.

 

Nutr. Assoc. : 0 0 0 0 0 1582 920011 902512 0 0 0 0 0

 

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