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Vegetable Vicchysoise
Submitted by: bestchef1
A delicious, low-fat soup with leeks, broccoli, peas, avocados and light sour cream to add a creamy-tangy finish.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 tsp unsalted butter
- 2 cloves garlic, minced or grated
- 1 leek; white and light green part only, sliced lengthwise and cut into semi-circles, then washed and patted dry
- 1 head broccoli, stems cut and broken into florets
- 4 cups vegetable or low sodium chicken broth
- 2 cups water
- Salt and pepper to taste
- 1 cup frozen sweet peas
- 2 ripe avocados, peeled
- Juice of 1/2 lemon
- 1/3 cup light sour cream
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Method
On medium heat, melt butter and olive oil in a medium to large stock pot. Add garlic, leek, salt and pepper to taste. Saute just until tender or about 8 minutes. Add broth, water and broccoli then cover and bring to a boil. Lower to simmer and cook just until tender, about 15 minutes. Add frozen peas and cook 5 minutes. Remove from heat and allow to cool slightly. Meanwhile, place avocado, lemon juice and sour cream in a blender. Slowly add soup mixture, blending well. Add more salt and pepper if needed. Serve either hot or cold.
Notes: This is an absolutely fabulous and healthy take on vicchysoise. My husband hates vegetables but loves this soup. Can be frozen for future use. When reheating, do not boil.
Number of Servings: 4-6
Submitted by: bestchef1 ( See all of bestchef1 Recipes )
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