Broccoli vichyssoise

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Broccoli Vichyssoise
  Categories: Soups, Potatoes
       Yield: 8 servings
  
       4    Medium-size leeks (about 1
            -pound)
       2 ts Non-diet, tub style
            -margarine
   3 1/4 c  Chicken stock or broth
            -(defatted), divided
   3 1/2 c  Peeled and diced potatoes
            -(1-1/2 pounds)
       3 c  Broccoli florets
     1/4 ts White pepper
   1 1/2 c  Whole milk
            Salt to taste
       1 tb Lemon juice
       1    To 2 tsp. finely chopped
            -chives for garnish
            -(optional)
  
   Thoroughly was leek leaves, which tend to collect sand. Trim off and
   discard root ends and all but about 1 inch of green tops.  Peel off
   and discard 1 to 2 layers of tough outer leaves.  Cut leeks crosswise
   into 1/2 inch pieces.
   
   In Dutch oven or large saucepan, melt margarine over medium heat.  Add
   leeks and 3 Tbsp. of stock; cook, stirring frequently, about 10
   minutes, until leeks are tender but not browned. If liquid begins to
   evaporate, lower heat slightly and add more stock.  Add remaining
   chicken stock, potatoes, broccoli and pepper.
   
   Lower heat, cover, and simmer about 11-14 minutes, until potatoes and
   broccoli are tender.  Remove pot from heat and let cool slightly.  In
   batches, puree mixture in a blender on low speed 10 seconds.  Then
   raise speed to high and puree until completely smooth.  Return puree
   to pot in which it was cooked.  Add milk; stir to mix well.  Simmer
   an additional 4 - 5 minutes.  Refrigerate about 5 hours.  Before
   serving stir in lemon juice and add salt, if desired.  Garnish with
   chopped chives.
   
   Yield:  8 servings, each containing 163 calories, 6.7 grams protein;
   2.8 grams fat; and 5 milligrams cholesterol.
   
   From: Skinny Soups by Ruth Glick and Nancy Baggett Asbury Park Press
   08/26/92 Shared By: Pat Stockett
  
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