Leek

Easy Leek & Sweet Potato Soup

1 medium leek, trimmed, cleaned, white and lighter-green parts sliced into thin half-moons
1 1/2 teaspoons butter
8 ounces sweet potatoes
2 cups fat-free chicken broth
Salt, to taste
1/8 teaspoon white pepper
Dash of grated nutmeg

In a heavy 2 quart saucepan, melt the butter over low heat. Add leek and cook, stirring occasionally, for 10 minutes, or until tender but not brown. Peel sweet potato and cut into thick slices. Add to the pan. Stir in broth, salt, pepper and nutmeg. Bring to a simmer and reduce heat to low. Cover and cook 30 minutes, or until sweet potatoes are very tender. Cool so as to puree in blender or food processor. Reheat to serve hot or chill to serve cold.

Serves 2.

From “Healthy Cooking For Two (Or Just You),” Frances Price, R.D., 1995.

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