Creamy Leek Soup

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* Exported from MasterCook *

 

Creamy Leek soup

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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16 ounces soft tofu -- drained and mashed

2 tablespoons olive oil

1 small yellow onion -- chopped

3 garlic cloves -- minced

4 leeks -- chopped

4 cups water

1 cup dry white wine

2 large potatoes -- peeled and cubed

1/2 teaspoon ground white pepper

1 teaspoon salt

1/4 cup fresh parsley sprigs -- chopped

2 cups milk

1/4 cup scallions -- chopped

 

Serves 6 to 8

 

In a large saucepan, saute the onion and garlic in olive oil until light golden

brown.

 

Add the leeks and saute for 2 more minutes.

 

Add the water, wine, potatoes, tofu, pepper, salt, and parsley.

 

Simmer for 40 minutes, or until the vegetables are soft.

 

Pour the mixture into a blender and mix until smooth.

 

Return the soup to the saucepan and add the milk. Simmer over low heat for 5

minutes, stirring well.

 

Garnish with the scallions.

 

Description:

" For a taste of Tuscany, try this delicious soup, delicately flavored

with white wine. "

 

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Per Serving (excluding unknown items): 197 Calories; 7g Fat (38.1% calories from

fat); 5g Protein; 22g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 419mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0