Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Margarine, Reduced-Calorie 1/2 ts White Pepper -- ground
2 lg Potatoes, Peeled -- 3 tb Chicken Bouillon, Salt-Free
-cut into 1" cubes 4 c Water
2 c Cabbage -- shredded 1/4 c Green Onions --
1 lg Leek * -- thinly sliced -very finely chopped
2 Cloves Garlic -- minced 1 tb Fresh Parsley --
1/2 ts Salt -very finely chopped

* Avoid leeks larger than 1 1/2 inches in diameter; they will be less
tender. Clean them thoroughly to remove the sand and dirt.

Melt the margarine in a 5-qt Dutch oven over high heat. Add the next 6
ingredients and saute for 10 mins. Dissolve the bouillon granules in
the water and add to the pot. Cover and cook for 30 mins, stirring
often. Remove from heat. Using a slotted spoon, spoon half of the
vegetables into a food processor and process until smooth. Return to
the pot and place over medium heat. Cook, stirring, 2 mins longer.
Garnish with the chopped green onion and parsley. Makes 4 cups.

Recipe By : Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1

From: Dan Klepach Date: 09-10-95 (23:24) (159)
Fido: Cooking

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