Ingredients: 1 tablespoon olive oil 1 onion, finely chopped 1 bunch leeks (white part only), sliced 2 garlic cloves, minced 3 cups home-made or canned low-salt chicken broth 2 large golden or russet potatoes or 3/4 pound sunchokes, peeled and diced 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon Salt and freshly ground black pepper, to taste 1/4 cup dry white wine (optional) 1/4 cup heavy cream or plain low-fat yogurt 2 tablespoons finely chopped fresh flat-leaf Italian parsley Plain low-fat yogurt or sour cream for garnish Directions:In a large saucepot, heat the oil over medium heat and saute the onion, and leeks until soft. Add the garlic, chicken broth, potatoes or sunchokes, and tarragon and bring to a boil. Cover and simmer for 20 minutes or until the vegetables are tender. Let cool slightly, then puree in a blender or a food processor. Season with salt and pepper. Blend in the wine, if desired, and cream or yogurt. Serve hot or cold. Garnish with parsley and a dollop of yogurt or sour cream. |