Name: Spinach and Leek Soup
Ingredients: 1 1/2 tb Peanut oil; 2 Garlic cloves, minced; 2 lg Leeks, sliced; 1 md Carrot, sliced very thinly into matchsticks; 10 oz Fresh spinach, washed & stemmed; 1/2 c Canned water chestnuts, drained, rinsed, sliced; 6 c Vegetable stock; 2 tb Tamari; 1 tb Rice vinegar; Salt & pepper; Strips of 5-spice tofu

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Chinese	Chinese, Soups, Appetizers	4	Servings

INGREDIENTS

1 1/2	tb	Peanut oil
2		Garlic cloves, minced
2	lg	Leeks, sliced
1	md	Carrot, sliced very thinly into matchsticks
10	oz	Fresh spinach, washed & stemmed
1/2	c	Canned water chestnuts, drained, rinsed, sliced
6	c	Vegetable stock
2	tb	Tamari
1	tb	Rice vinegar
		Salt & pepper
		Strips of 5-spice tofu

INSTRUCTIONS

Heat a wok or heavy soup pot on high heat for 30 seconds. Add the oil &
swirl to coat.  Add garlic, leeks, carrots & lower to a simmer & cook,
covered for 10 minutes. Stir occasionally. Uncover wok, increase heat to
high & add spinach & water chestnuts. Stir-fry for 2 minutes. Lower heat to
medium.  Add warmed stock, tamari & rice vinegar. Season to taste.
Heat through but do not boil.  Serve immediately, garnished with tofu
strips.
"Sundays at Moosewood Restaurant Cookbook"

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