Creamy Rosemary Leek Soup

Creamy leek soup gets a healthy makeover with Greek yogurt and fried rosemary sprigs. 

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1/4 cup unsalted butter
3 leeks, chopped
1 yellow onion, chopped
6 garlic cloves, diced
1 cup 2-percent milk
4 ounces plain 2-percent Greek yogurt
1/2 cup heavy cream
1 sprig of rosemary
vegetable oil for cooking
salt and pepper for seasoning

Yields: 4 appetizer portions


1. In a saucepan, add butter and stir until melted. Add in leeks, onion and garlic, and sauté until golden. Season with salt and pepper.

2. Add one cup water to the pot, and allow vegetables to simmer on low until very soft, approximately 15 minutes. Set aside to cool before adding to a food processor, and blend with milk, yogurt and cream until smooth.

3. In a saucepan, heat two inches of cooking oil until it's between 350-375 degrees F. Carefully place rosemary into oil, and let fry no longer than 10 seconds. Fry any leftover leeks if desired. Remove from oil, and let dry on a paper towel.

4. Ladle soup into bowls or cups, and sprinkle with fried rosemary before serving.

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