Tuesday, July 13, 2010

0 Recipe #137: Potage Provençal aux Légumes Verts (Provençal Greens Soup)

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I just made this soup for dinner. While it can be served either hot or cold, it tastes particularly good cold during the summer months. It also goes nicely with a chunk of toasted sourdough bread. :)

Potage Provençal aux Légumes Verts (Provençal Greens Soup)

4 c. water
5 Tbsp. shallot, finely minced (about 1 large shallot)
1 c. leek (about 1 small whole leek, including greens)
1/2 c. celery (about 1 large stalk)
2 c. potatoes (about 2 medium-sized potatoes)
1/2 c. fresh Italian flat leaf parsley
1 Tbsp. thyme leaves (about 5 large sprigs)
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 c. nonfat Greek yoghurt
1/4 c. nonfat milk
1/2 c. light non-dairy creamer (or plain light soy milk)
1 Tbsp. lemon juice

Directions: Place all ingredients except for dairy products & lemon juice into a medium-sized stock pot. Bring to a boil and then turn down heat to medium, cooking for 20-30 minutes or until vegetables are soft. Let cool & then transfer to a blender, adding yoghurt, milk, creamer, & lemon juice. Pulse until smooth. Garnish with a sprig of parsley, thyme, or rosemary. Pour into bowls & if desired, drizzle Greek yoghurt over top, or sprinkle with croutons & parmesan cheese. Serve hot or cold.

Yield: Serves 3-4.

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