| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Irish | Irish, Soups, Vegetables | 8 | Servings |
INGREDIENTS
| 5 | T | Butter or margarine, divided |
| 4 | Leeks, trimmed green parts | |
| thinly sliced 1 lb. | ||
| 4 | Carrots, thinly sliced | |
| 2 | Ribs celery, sliced | |
| 1 | Red or green pepper, diced | |
| 1 | t | Lemon zest, grated |
| 1/2 | t | Dried thyme |
| 1/2 | t | Pepper, dived |
| 3 | Chicken broth, 13 3/4 oz | |
| 6 | Bread, about 6 oz. | |
| 1/4 | t | Salt |
| Fresh parsley, chopped opt |
INSTRUCTIONS
In pot melt 2 tbsp. butter over medium-low heat. Add leeks, carrots, celery, diced pepper, zest, thyme and 1/4 tsp. pepper. Cover; cook, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in broth. Bring to a simmer; cook 10 minutes. Meanwhile, position over rack about 6" from heat source; preheat broiler. Melt remaining butter. In large bowl toss bread cubes, salt and remaining pepper with butter. Spread on ungreased baking sheet. Broil, turning once, until crisp and golden, about 5 minutes. Sprinkle soup with parsley, if desired. Top with croutons just before serving. Per serving: 184 cals; 6 g protein; 9 g fat; 20 mg chol; 20 g carbs; 663 mg sodium. Formatted by Mary Wilson (BWVB02B). Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on Sep 20, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”