| 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
<nlberry@prodigy.net> on Sep 20, 1998, converted by MM_Buster v2.0l.
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