Cream Of Garlic Soup
|99% fat-free chicken stock||2 Cup (32 tbs)|
|Garlic||10 Clove (50 gm) (About 2 Ounces)|
|Diced red potato||2⁄3 Cup (10.67 tbs), peeled (1 Small Potato)|
|Leek||1 1⁄2 Ounce, trimmed and sliced (0.5 Cup 16 Tablespoon, Use White And Green Part Only)|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Pepper white||1⁄8 Teaspoon|
|Snipped chives||1 Tablespoon (For Garnishing)|
Combine the stock, garlic, potato, and leek in a saucepan and bring to a boil.
Lower the heat and simmer for about 25 minutes, uncovered, until the vegetables are tender.
Strain the mixture through a sieve, reserving the liquid.
Put the solids in the bowl of a food processor or blender, add 1/2 cup of the liquid, and puree.
Return the puree and the remainder of the reserved liquid to the saucepan and set over low heat.
Whisk in the yogurt, salt, and pepper.
Cook for another 2 minutes while whisking, until the soup begins to steam.
Put about a teaspoon of chives into each of small bowls and pour the soup over.