| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Vegetables |
2 |
Servings |
INGREDIENTS
| 1 |
ts |
Virgin olive oil |
| 2 |
md |
Leeks (white and pale green); prepared |
| 2 |
md |
Garlic cloves; minced |
| 1/4 |
c |
Tomato juice; see pantry |
| 1/2 |
c |
No-salt added tomatoes; chopped |
| 1/2 |
ts |
Honey |
| 1 3/4 |
c |
Lowfat vegetable broth; low salt |
| 1 |
tb |
Unbleached flour |
| 1 |
ts |
Vegetarian bouillon; see pantry |
| 2 |
tb |
Fresh tarragon; chiffonnade cut, discard tough stems |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
REVIEW: This is a fresh vegetable soup that's ready in 30 minutes; very
aromatic; the honey complements. The flavor depends upon that of the
softened leeks. Appealing to eye and nose. Serve with lightly toasted
peasant bread.
PREPARE: leeks, slice lengthwise then slice into 1/4"half-circles; rinse
well and towel dry.
In a 10 to 12 cup sauce pan, heat the oil over medium heat. Add the leeks
and garlic and cook, stirring often, until the leeks are soft, about 6 to 8
minutes. Add the tomato juice, tomatoes and honey; stir well and allow to
simmer about 2 minutes. Dissolve the flour in the broth and add to the pan,
heat, stirring, for about 1 minute then add the vegetable soup base/paste,
stirring until it dissolves. Simmer uncovered about 6 minutes. Add the
tarragon chiffonade and simmer another 4 to 5 minutes. Season with salt and
pepper just before serving. Makes two 1-1/2 cup servings: PER SERVING:
112 CAL, 2.7G fat (16.3% cff).
PANTRY: Recipe ready, low salt, chopped tomatoes with juice: measure 1/4
cup of the juice (which is nearly all that's in the can and 1/2 cup of the
canned tomatoes). * Note: Tested with better than bouillon reduced salt
vegetable flavored soup base.
VegTimes' Tarragon-Leek Soup (Orig.) Triple the oil; double everything else
except the tomatoes. Brown the flour in the softened leeks and then slowly
add the combined liquids with tomatoes and honey and thicken the soup.
Cover and simmer for 5 minutes. Add tarragon and cover and simmer for 10
minutes. PER 1-1/4 cup SERVING: 150 CAL, 5.7G fat (16.3% cff).
Recipe by: Hanneman: VegTime Jan 98
Posted to Digest eat-lf.v097.n001 by KitPATh <phannema@wizard.ucr.edu> on
Jan 01, 1998
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