This is from the book French Women Don't Get Fat by Mireille Guiliano. I've been interested in trying this recipe which she swears by (not so much to be enjoyed, but more for the cleansing properties), so I've stored it here. This is apparently to be used as your weekend diet.
My Private Note
- 1Clean the leeks and rinse well to get rid of sand and soil.
- 2Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.).
- 3Put the leeks in a large pot and cover with water.
- 4Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes.
- 5Pour off the liquid and reserve.
- 6Place the leeks in a bowl.
- 7The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.
- 8For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time.
- 9Drizzle with a few drops of extra-virgin olive oil and lemon juice.
- 10Season sparingly with salt and pepper.
- 11Sprinkle with chopped parsley if you wish.
- 12This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.
Browse Our Top Low Protein Recipes
Nutritional Facts for Magical Leek Soup
Serving Size: 1 (2804 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 553.8
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 219.5 mg
- Total Carbohydrate 128.4 g
- Dietary Fiber 16.3 g
- Sugars 35.4 g
- Protein 13.6 g