This was another gem I found in Cooking Light (best cooking magazine in the WORLD). When I first saw it, I was a little hesitant and wondered if it would have much flavor or richness. I hesitate no longer! This soup was delicious and if you never told me that it was light, then I would think that I was completely indulging. It's creamy, it's hearty and packed with flavor, perfect for a bitter cold winter day. If you like potato chowder, you'll love this as a healthy substitute. As a side I toasted a baguette topped with tomato slices and mozzarella cheese. If I had fresh basil in my fridge, it would have gone on there too, but alas...
White Winter Vegetable Soup
Found in Cooking Light Jan/Feb 2009 edition
Ingredients
1 baking potato, cut into (1/2 inch) cubes
2 tablespoons butter
1 1/2 cups chopped onion
3 cups thinly sliced leeks (about three large)
3/4 tsp salt
1/4 tsp freshly ground black pepper
2 turnips peeled and cut into (1/2 inch) cubes
1 small celery root, peeled and cut into (1/2 inch) cubes
2 cups water
2 cups whole milk
Directions
1. Place potato in a medium bowl; cover with cold water to 1 inch above potato. Set aside.
2. Melt butter in a large Dutch oven over medium heat. Add onion to pan, and cook 7minutes or until soft but not browned, stirring occasionally. Add leek and the next 4 ingredients (through celery root) to pan. Place a sheet of aluminum foil directly over vegetable mixture. Cover, reduce heat to low and cook 15 minutes or until vegetables are tender.
3. Drain potatoes; add to pan. Stir in 2 cups water. Cover and simmer 20 minutes or until vegetables are tender, stirring occasionally.
4. Heat milk in a small heavy saucepan over medium heat to 180, or until small bubbles form around the edges (do not boil). Gradually stir hot milk into vegetable mixture, stirring constantly. Remove from heat. Taste and adjust seasoning if desired.
Serves 8: One serving is 1 1/4 cups soup
Per Serving: 311 calories, 10.5g fat, 12g protein, 43.6g carbs, 4.9g fiber, 299mg chol, 640mg sodium
Points Per Serving: 6
