RECIPE: Tarragon-Leek Soup

[Guest guest]

This recipe came in from _Vegetarium Times_ Recipe of the Week. It looks

good ;=) It should also be easy to make in a smaller or larger quantity,

but it will probably not freeze well because the tomatoes are not pureed.

 

Best, Pat.

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Tarragon-Leek Soup

 

4 Servings—Vegan

 

The vegetarian’s answer to chicken soup. Lots of leeks and garlic in

this winter soup help fight off bacteria and boost flagging

immunity. Antioxidant-rich tomatoes are an added bonus. Serve with

whole-wheat baguettes for a satisfying lunch or dinner.

 

1 Tbs. olive oil

4 medium leeks (white and pale green parts), rinsed well and

sliced

3 cloves garlic, minced

2 Tbs. whole wheat flour

1/2 cup tomato juice

4 cups vegetable stock or canned broth

1/2 cup diced tomatoes

1 tsp. honey or rice syrup

1/4 cup finely chopped fresh tarragon (reserve a few sprigs

for garnish)

Salt and freshly ground black pepper to taste

 

In large pot, heat oil over medium heat. Add leeks and garlic and

cook, stirring often, until leeks are soft, about 5 minutes. Add flour

and cook, stirring constantly over low heat 2 to 3 minutes.

 

Slowly stir in tomato juice, stock and tomatoes. Cook until mixture

thickens, about 5 minutes. Add honey or rice syrup and tarragon.

Cover and cook 10 minutes. Season with salt and pepper. Ladle into

serving bowls.

 

PER 11/4-cup serving: 150 CAL; 5 G PROT; 5 G TOTAL FAT (1 SAT.

FAT); 26 G CARB.; 0 MG CHOL; 137 MG SOD.; 3 G FIBER

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SANTBROWN

townhounds/

vegetarianslimming/

HOMEPAGE: http://www.angelfire.com/art/pendragon/

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