Winter Vegetable Potage

By edvel54

  • 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

  • ½ cup nonfat Greek-style yogurt

  • 3 Tbsp. minced fresh chive

  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.

  2. 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.

  3. Mix together the yogurt and chives. Divide potage into bowls and place a small spoonful of the yogurt mixture on top of each.

Nutritional Facts

Calories From Fat
Total Fat
1 g
Saturated Fat
0.4 g
Trans Fat
0 g
0 mg
345 mg (without added salt)
Total Carbohydrate
14 g
Dietary Fiber
3 g
4 g
4 g

side dish vegatables

1 reply

MrsCDogg 2011-06-20 07:51:36 -0500 Report

This recipe sounds heavenly! It sounds like it would translate well to the slow cooker?