| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Low-fat, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Potatoes |
| 1 |
pt |
Cold water |
| 1 |
md |
Leek |
| 1 |
|
Garlic clove |
| 1/2 |
md |
Onion |
| 1/4 |
tb |
Oil |
| 1/2 |
ts |
Yeast extract |
| 1/2 |
ts |
Ground black pepper |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Caraway seed |
| 1 |
|
Celery stalk |
INSTRUCTIONS
Peel and cube the potatoes Place in a large bowl with the cold water Leave
to one side Top and tail the leeks, then slice into chunks Wash in a bowl
of cold water, drain and rinse Leave to drain in a colander Finely chop the
onion Saute the garlic and onions in a large deep saucepan in the oil until
tender. Add the potatoes and the water they have been sitting in. Increase
the heat bringing the liquid to a rolling boil Add the yeast extract Stir
well, reduce heat and add the leeks, black pepper, bay leaves and caraway
seed. Stir well for 1-2 minutes Add the celery to the soup and simmer for a
further 15 minutes. Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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