Cream Of Garlic Soup Recipe

Summary

Servings4Cuisine
CourseMethod
DishHealthy

Ingredients

 99% fat-free chicken stock2 Cup (32 tbs)
 Garlic10 Clove (50 gm) (About 2 Ounces)
 Diced red potato2⁄3 Cup (10.67 tbs), peeled (1 Small Potato)
 Leek1 1⁄2 Ounce, trimmed and sliced (0.5 Cup 16 Tablespoon, Use White And Green Part Only)
 Plain non-fat yogurt1⁄4 Cup (4 tbs)
 Pepper white1⁄8 Teaspoon
 Salt1⁄4 Teaspoon
 Snipped chives1 Tablespoon (For Garnishing)

Directions

Combine the stock, garlic, potato, and leek in a saucepan and bring to a boil.
Lower the heat and simmer for about 25 minutes, uncovered, until the vegetables are tender.
Strain the mixture through a sieve, reserving the liquid.
Put the solids in the bowl of a food processor or blender, add 1/2 cup of the liquid, and puree.
Return the puree and the remainder of the reserved liquid to the saucepan and set over low heat.
Whisk in the yogurt, salt, and pepper.
Cook for another 2 minutes while whisking, until the soup begins to steam.
Put about a teaspoon of chives into each of small bowls and pour the soup over.
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