| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | French | Soup | 4 | Servings |
INGREDIENTS
| 1 | c | Chopped onion |
| 2 | lg | Leeks; chopped |
| 3 | Cloves garlic; minced | |
| 1 | tb | Olive oil |
| 15 | oz | White beans; drained and Rinsed |
| 2 | md | Potatoes; peeled and Cubed |
| 1/2 | ts | Dried thyme |
| 3 | c | Vegetable broth; low salt |
| 1 | c | Evaporated skim milk |
| 1/4 | c | Fresh chopped parsley |
| 2 | ts | Lemon juice |
| 1 | ds | Salt |
| Freshly ground white pepper To taste |
INSTRUCTIONS
Use only the white part of the leek for this soup. Cut potatoes into 1/2-inch cubes. Use Great Northern or pinto, or 1-3/4 cups home-cooked white beans. Substitute watercress for parsley. In large saucepan or Dutch oven, saut. onions, leeks and garlic in olive oil for about 5 minutes over medium-high heat. Add beans, potatoes, 1/4 teaspoon of thyme and 1 1/2 cups of vegetable broth; simmer 20 minutes. Pur.e in blender or food processor. When smooth, return to saucepan and add remaining broth and evaporated milk; heat through. If necessary, add more water or broth to reach desired thickness. Before serving, stir in chopped parsley, lemon juice, salt, white pepper and remaining 1/4 teaspoon thyme. Serves 4, with 265 calories and 4 grams fat per serving. Preparation time: 10 minutes. Cooking time: 35 minutes Date: Sat, 29 Jun 1996 11:59:01 -0700 (PDT) From: PatH <[email protected]> Recipe By: American Institute for Cancer Research Internet MC-Recipe Digest V1 #133 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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