4 servings
Ingredients:
3 large uncooked leeks
3 large uncooked carrots
1 tsp splenda
1/2 tsp table salt
1/4 tsp black pepper
1/2 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
1 cup fat free chicken broth
Directions:
Wash the leeks and cut them into 2" diagonal slices. Place them in a medium saucepan.
Wash and peel carrots and cut them into diagonal slices about 1/4" thick. Place them in the saucepan with the leeks.
Add the splenda, salt, pepper and parsley as well as the lemon juice and chicken broth.
Bring the pot to a boil, then reduce the heat and cover the pot. Let the leek and carrots simmer slowly until the broth is almost gone and they are very tender.
Serve with an additional squeeze of lemon and a sprinkle of fresh parsley.
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