| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Swiss |
New, Veglife2 |
4 |
servings |
INGREDIENTS
| 3 |
md |
Leeks; (about 1-tb pounds) |
| 2 |
tb |
Butter; margarine, or olive |
|
|
; oil |
| 1 |
|
Clove garlic; minced |
| 5 |
c |
Vegetable broth or hot water |
|
|
Salt and pepper |
| 1/2 |
c |
Nonfat sour cream; (optional) |
|
|
Chopped fresh herbs of choice; (optional) |
INSTRUCTIONS
1. Cut off roots of leeks and slice down the middle. Rinse under cold
water to remove dirt from between the leaves. Discard brown or tough
outer leaves and coarsely chop white and pale green parts.
2. In a large pot with lid, melt butter over medium heat. Add leeks
and garlic and saut for 5 minutes, or until leeks start to soften.
Pour in hot broth or water, cover, and bring to a boil over high
heat. Reduce heat to medium-low, cover, and simmer for 20 minutes.
3. In a blender (or, using a hand blender, directly in the pot) puree
soup until smooth. Pour through a strainer into a large bowl, if
desired, for a smoother texture.
4. Return to pot and whisk in sour cream, if desired. Season to taste
with salt and pepper and warm through.
MC_Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999.
NOTES : Serve this delicately flavored soup hot, with croutons or
grated Swiss cheese, accompanied by slices of warm crusty bread
Sprinkle with plenty of chopped dill, parsley or thyme. if desired
Recipe by: Veggie Life, May, 1999
Converted by MM_Buster v2.0l.
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