| 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 <phannema@wizard.ucr.edu>
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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