| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
La times, Latimes1 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
|
Leeks |
| 1 |
|
Shallot; thinly sliced |
| 1 |
|
Garlic clove; minced |
| 2 |
tb |
Tomato paste |
| 3 |
tb |
Red wine vinegar |
| 2 |
c |
Cranberry sauce |
|
|
(or one 1 lb can cranberry sauce) |
| 2 |
cn |
Beef consomme or broth -; (10 1/2 oz ea) |
| 3 |
c |
Water |
|
|
Salt and pepper |
| 1/2 |
c |
Sour cream |
| 2 |
tb |
Chopped fresh chives |
INSTRUCTIONS
Using only the white part of the leeks, halve them lengthwise and
slice. Melt butter in saucepan over medium heat. Add leeks and
shallot and cook, stirring frequently, until shallot is translucent
and leeks are completely softened, about 10 minutes. Add garlic and
cook 2 minutes. Add tomato paste and red wine vinegar, and cook 1
minute. Add cranberry sauce, beef consomme and water, then bring to
boil. Reduce heat and simmer 10 to 15 minutes. Puree soup in blender
or food processor, in batches as necessary. Season to taste with salt
and pepper. Serve hot, and garnish each bowl with mounding tablespoon
of sour cream and some chives. Yields 4 servings.
Each serving: 384 calories; 793 mg sodium; 28 mg cholesterol; 13
grams fat; 67 grams carbohydrates; 7 grams protein; 1.52 grams fiber
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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