Guest guest Posted November 15, 2006 Report Share Posted November 15, 2006 Vegetarian Potato and Leek Soup 1 tablespoon peanut oil 1/2 cup finely chopped onions 2 cups chopped leeks, well rinsed 1 sprig fresh thyme, or 1/4 teaspoon dried thyme salt to taste white pepper to taste 1 1/2 quarts about vegetable stock 2 cups peeled potatoes, cut into 1/2 " cubes (keep in bowl of water so they do not discolor) 1 tablespoon chopped, fresh chives Cook:50 minutes (cooking time) Preparation Heat the peanut oil in a saucepan over low heat. Add the onion, leek and thyme, season lightly with salt and pepper, and cook for 15 minutes. Add the stock and bring to a boil quickly over high heat. Lower the heat and simmer for 15 minutes, or until the leeks are completely tender. Add the potatoes and simmer about 10 minutes more, or until the potatoes are tender. Puree in a blender. Adjust the salt and pepper to taste. Serve garnished with chives. Nutritional Analysis Number of Servings: 6 Per ServingAmount Calories 114 Fat 4 g Saturated Fat 1 g Protein 5 g Fiber 2 g Carbohydrate 16 g Sodium 422 mg ARE YOU READY FOR THE HOLIDAYS recipes_galore2007-holidays Recipes_Galore2007 Check them out Quote Link to comment Share on other sites More sharing options...
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