Low Fat Tomato And Buttermilk Bisque Recipe

Ingredients

nonstick cooking spray

2 leeks, finely chopped

-- green and white parts

1 carrot, peeled

-- and finely chopped

1 celery stalk, finely chopped

4 ripe tomatoes, coarsely chopped

--about 2 pounds

3 tablespoons tomato paste

2 tablespoons all-purpose flour

4 cups poultry stock

2 tablespoons chopped fresh basil

salt, to taste

freshly ground pepper to taste

1/4 cup low-fat buttermilk

Method

1.Coat saucepan over low heat with cooking spray.

Add leeks, carrot and celery; saute, stirring occasionally, about 5 minutes, until slightly softened.

2.Add tomatoes and tomato paste and cook about 5 minutes longer, until tomatoes start to soften.

Sprinkle with flour; stir well.

Add Poultry Stock; cover and simmer about 20 minutes, until slightly thickened.

3.Stir in basil, salt and pepper.

Transfer soup to food processor fitted with metal blade; puree until smooth.

Transfer to nonreactive bowl.

(For a velvety texture, use the back of a wooden spoon to press the puree through a sieve into the bowl.)

Cover and refrigerate about 2 hours, until well chilled.

4.To serve, transfer to individual bowls.

Lightly stir in buttermilk, leaving a visible swirl of it in the soup.

Makes 6 servings.

Preparation time: 20 minutes.

Cooking time: 30 minutes.

Chilling time: 2 hours.

Per serving: About 94 cal, 4 g pro, 18 g car, 2 g fat, 19% cal from fat, 0 mg chol, 173 mg sod, 2 g fiber.

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