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Leek and Green Onion Chowder

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“Low in salt, low in fat, low in everything but taste.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim ends and all but 3 inches of green tops from leeks; remove tough outer leaves.
  2. Split leeks lengthwise; rinse well, then thinly slice crosswise.
  3. Melt butter in a 5-6 quart pan over medium-high heat.
  4. Add leeks; cook, stirring often, until soft (8-10 minutes).
  5. Stir in flour and white pepper; then stir in broth.
  6. Bring to a boil over high heat, stirring, add onions; cook, stirring, just until onions turn bright green (2 minutes).
  7. Stir in lemon juice and season to taste with salt.
  8. To serve, ladle soup into bowls.
  9. Garnish each serving with lemon slices and a dollop of sour cream.
  10. Makes 6 servings.

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