Velvety Yam Soup
Preparation time: 25 minutes
Number of servings: 4
- 2 medium yams or sweet potatoes (about 8 oz each)
- 2 medium leeks
- 2 Tbsp defatted chicken stock
- 1/2 tsp dried dill
- 1 1/2 cups evaporated skim milk
Peel the yams or sweet potatoes, and slice into 3/4-inch chunks. Place in a 1 1/2-quart casserole dish.
Trim the leeks, slit lengthwise, and wash well to remove all grit. Coarsely chop, and add to the dish.
Stir in the stock and dill. Cover the dish with vented plastic wrap, and microwave on high for 5 minutes or until the yams or sweet potatoes are just tender.
Let stand for 4 minutes. Transfer the mixture to a blender.
Pour the milk into a 2-cup glass container, and microwave on high for 2 minutes or until warm. Add to the blender and puree.
|Velvety Yam Soup|
|Serving Size 1/4 of recipe
|Amount Per Serving
|Calories 320 Calories from Fat 5
|% Daily Value (DV)* |
|Total Fat 1g
| Saturated Fat 0g
|Total Carbohydrates 69g
| Dietary Fiber 7g
| Sugars 25g
|* Percent Daily Values are based on a 2,000-calorie diet.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.