Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups peeled -- cubed potatoes
(about 4 medium)
3 cups thinly sliced leeks or onions
3 cloves garlic
2 quarts water
1 large head broccoli -- divided into
florets (about 2
cups), or 1 large
1 bunch spinach -- washed and stems
removed
1 tablespoon salt
1/4 teaspoon ground white pepper
4 tablespoons evaporated skim milk -- up to 6
2 cups nonfat plain yogurt -- drained, optional
garnish |
Preparation:
In a large pot, combine potatoes, leeks, garlic, the water, broccoli, salt and pepper. Bring to a boil; cover and reduce the heat to simmer. Cook until vegetables are tender, 20 to 25 minutes. Puree in batches in blender or food processor. Stir in evaporated skim milk. heat but do not boil.
Ladle into bowls, garnishing with drained yogurt, if desired; serve at once. |
