- 16
Ingredients
- Potage
- 2 tsp. butter
- 1 tsp. olive oil
- 3 cups diced onions
- 2 cups peeled and diced carrots
- 2 cups finely diced fennel
- Kosher salt to taste
- 10 cups low-fat, reduced-sodium chicken broth
- 2 cups sliced cabbage
- 3 cups peeled and diced Yukon Gold potatoes
- 1 cup peeled and diced rutabaga
- Fresh-ground pepper to taste
- 2 cups chopped broccoli
- Yogurt Chive Topping
- 1/2 cup nonfat Greek-style yogurt
- 3 Tbsp. minced fresh chive
Preparation
Step 1
To prepare the potage, heat the butter and olive oil in a large soup pot over medium-high heat. Add the onions, carrots, and fennel. Season with salt and sauté for 7 to 8 minutes.
Add the chicken broth, cabbage, potatoes, and rutabaga, and season with more salt and pepper. Bring to a boil. Cover the pan, and simmer on low for 15 minutes or until vegetables are tender. Add broccoli, and cook 5 more minutes.
Mix together the yogurt and chives. Divide potage into bowls and place a small spoonful of the yogurt mixture on top of each.
nutrition
Nutrition facts
Starch exchanges 0.5
Vegetable exchanges 1
Amount per serving
Calories 75
Calories From Fat 10
Total Fat 1 g
Saturated Fat 0.4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 345 mg (without added salt)
Total Carbohydrate 14 g
Dietary Fiber 3 g
Sugars 4 g
Protein 4 g