Creamy Potato-And-Leek Soup

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From Deborah Madison's Inspired Vegetarian column in the May 2000 Cooking

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* Exported from MasterCook *

 

Creamy Potato-And-Leek Soup

 

Recipe By : Cooking Light Magazine, May 2000, page 172

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Soyfoods Vegetables

Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

6 cups thinly sliced leek -- (about 3 large)

8 ounces peeled Yukon gold or red potato -- (about 1 1/2 cups)

quartered and sliced

1 cup chopped fresh parsley -- divided

1 teaspoon chopped fresh thyme

3/4 teaspoon salt

1 bay leaf

4 cups water

1 cup reduced fat firm tofu -- (about 6-ounces)

1/8 teaspoon black pepper

 

Pureed tofu provides this soup with its creamy background. I like to serve

this with crisp whole-wheat toast, either to eat along-side or to break

into the bowl.

 

1. Heat oil in a large Dutch oven over medium-high heat. Add leek, and

saute 5 minutes. Reduce heat to medium; add potato, 1/2 cup parsley,

thyme, salt, and bay leaf. Cook 15 minutes, stirring occasionally. Add

water, and bring to a boil. Cover, reduce heat, and simmer 20

minutes. Discard bay leaf.

 

2. Combine 2 cups potato mixture and tofu in a blender or food processor,

and process until smooth. Return the pureed potato mixture to pan. Stir

in 1/2 cup parsley and pepper. Cook for 5 minutes or until thoroughly heated.

 

Yield: 6 servings (serving size: 1 cup).

 

CALORIES 130 (21% from fat); FAT 3g (sat 0.3g, mono 1.5g, poly 1.1g);

PROTEIN 4.8g; CARB 22.6g; FIBER 2.3g; CHOL 0mg; IRON 3.3mg; SODIUM 350mg;

CALC 91mg

 

 

 

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