Ingredients:

1 tbsp special oil                                                                   

2 cups slice scallions (green onions) or leeks                                                                                        

2 cups sliced potatoes                                                           

1 cup chopped sorrel or spinach                                          

5 cups beef broth

1 cup sliced onions

1 cup skim milk

¼ tbsp white pepper

1 tbsp Worcestershire sauce

¼ cup chopped parsley

Procedure:

Heat the oil in s saucepan; sauté the scallion and onions 10 minutes but do not let brown. Add the potatoes, spinach, parsley and broth. Bring to a boil and cook over low heat 30 minutes. Puree in an electric blender or force through a sieve. Stir in the milk, pepper and Worcestershire sauce.

Makes about 8 cups.

Per serving

Calories 100

Saturated fat 0.3 gram

Polyunsaturated fat 1.0 gram

Total fat 1.9 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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