150 vegan: beet vichyssoise

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* Exported from MasterCook *

 

Beet Vichyssoise

 

Recipe By :Jay Solomon

Serving Size : 8 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium yellow onion -- diced

2 cups chopped leeks

2 cloves garlic -- minced

6 cups water

3 cups peeled diced beets (2 to 3 beets)

2 cups peeled diced white potatoes

1/4 cup dry red wine

1 1/2 tablespoons dried parsley

1/2 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons chopped fresh dill or parsley

 

In a large saucepan, heat the oil over medium heat. Add the onion, leeks, and

garlic and cook, stirring, for 5 to 7 minutes. Add the water, beets, potatoes,

wine, parsley, pepper, and salt and bring to a simmer over medium-high heat.

Reduce the heat to medium-low and cook, stirring occasionally, until the beets

are tender, 40 to 45 minutes. Remove from the heat and stir in the dill.

 

Transfer the soup to a food processor fitted with a steel blade (or to a

blender) and process until smooth, 5 to 10 seconds. Return the soup to the pan

and keep hot over low heat until ready to serve.

 

To serve, ladle the soup into bowls. Garnish each bowl with a sprig of leftover

herbs.

 

Source:

" 150 Vegan Favorites 1998 "

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Per Serving (excluding unknown items): 95 Calories; 2g Fat (18.5% calories from

fat); 2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 193mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.

 

NOTES : This alluring combination of beets, leeks, and herbs is a feast for the

palate as well as the eyes. Fresh dill adds a delightful herbal nuance.

 

Nutr. Assoc. : 0 0 0 0 0 902231 4600 0 0 0 0 3061

 

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