| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups & ste, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 2 |
c |
Trimmed sliced leeks |
| 8 |
oz |
Potatoes; thin skinned; sliced |
| 3 3/4 |
c |
Vegetable broth |
| 1 |
|
Bay leaf |
| 2 |
c |
Broccoli flowerets |
| 1 1/2 |
c |
Frozen peas |
| 2 |
tb |
Chopped fresh parsley; or more, plus leaves, to garnish |
|
|
Salt and black pepper |
INSTRUCTIONS
TIP: This soup is cooked and then pureed. If you prefer, cut the vegetables
finely and leave the soup chunky. Soup may be prepared in under 30 minutes
when vegetables are coarsely chopped in a food processor and pureed with a
potato masher.
1. Put onion, leeks, potatoes, stock and bay leaf in a large saucepan and
stir together. Cover; bring to a boil and simmer for 10 minutes, stirring.
2. Add broccoli and peas, cover; return to a boil and simmer for another 10
mintues, stirring occasionally.
3. Set aside to cool slighly and remove and discard the bay leaf. Puree in
blender or food processor until smooth.
4. Add the parsley, season to taste and process briefly, Return to the
saucepan and reheat gently until piping hot. Ladel into soup bowls and
garnish with parsley leaves.
Serve. [125 cals, 2g fat, 6g fiber]. Crusty dinner rolls make a good
accompaniment.
* INFO* Recipe from THE HIGH FIBER COOKBOOK, by Anne Sheasby. 1997: Anness
Publishing ISBN 1551106035) >email by kitpath@earthlink.net 12/98
Recipe by: High Fiber Cookbook By Anne Sheasby
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 07, 1998, converted
by MM_Buster v2.0l.
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