Guest guest Posted May 25, 2001 Report Share Posted May 25, 2001 Vegetarian Watercress & Leek Soup 1 lb. leeks, trimmed, washed & sliced 2 pkgs. watercress, washed 1/2 oz. margarine 3 1/2 cs. vegetable stock 1 tsp. cornstarch salt & pepper Fry leeks & watercress in margarine in a large pot over a low heat for 15 minutes. Keep a lid on the pot, but stir occasionally, don't let it brown. Add stock, bring to a boil & simmer for 10 minutes. Dissolve cornstarch in a little cold water & add to the soup. Blend till smooth, reheat & serve. Makes 8 servings. Quote Link to comment Share on other sites More sharing options...
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