mcms1974's Notes:
Expand4 tablespoons butter Ask a question about this ingredient
3 large leeks, washed and chopped Ask a question about this ingredient
1 medium onion, chopped Ask a question about this ingredient
2 pounds carrots, peeled and chopped Ask a question about this ingredient
1 medium, russet potato, peeled and chopped Ask a question about this ingredient
6 cups chicken stock Ask a question about this ingredient
1/4 teaspoon pepper Ask a question about this ingredient
1 teaspoon lemon zest Ask a question about this ingredient
1/4 cup lemon juice Ask a question about this ingredient
1/2 cup plain, fat free, greek yogurt (more for garnish) Ask a question about this ingredient
1/4 cup fresh parsley, chopped Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
chopped chives for garnish Ask a question about this ingredient
In a heavy 6 quart pot melt the butter over medium heat. Lower the heat and saute leeks with the lid on until softened about 10 minutes.
Ask a question about this stepAdd the carrots, potato, chicken stock, lemon zest and pepper to the pot. Bring to boil then reduce to simmer. Cook 30 minutes with the lid on until vegetables are soft.
Ask a question about this stepAdd the chopped parsley, Either working in batches with a blender or using an immersion blender, puree the soup until desired smoothness.
Ask a question about this stepReturn the soup to low heat and wisk in the salt, lemon juice and yogurt. Adjust seasoning.
Ask a question about this stepLadle into bowls. Garnish with a small dollop of yogurt and chopped chives.
Ask a question about this step
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
