Name: Tarragon-Leek Soup
Ingredients: 1 tb Olive oil; 4 md Leeks; (white and pale green parts); Rinsed well and sliced; 3 Cloves garlic; 2 tb Whole wheat flour; 1/2 c Tomato juice; 4 c Vegetable stock or canned broth; 1/2 c Diced tomatoes; 1 ts Honey or rice syrup; 1/4 c Finely chopped fresh tarragon; (reserve a few sprigs for garnish); Salt and freshly ground black pepper; to taste

What a paradox that a babe in a manger should be called mighty! Yet even as a baby, Jesus Christ revealed power. His birth affected the heavens as that star appeared. The star affected the Magi, and they left their homes and made that long journey to Jerusalem. Their announcement shook King Herod and his court. Jesus' birth brought angels from heaven and simple shepherds from their flocks on the hillside. Midnight became midday as the glory of the Lord appeared to men.

Warren Wiersbe

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	Vegtime3	4	servings

INGREDIENTS

1	tb	Olive oil
4	md	Leeks; (white and pale green parts)
		Rinsed well and sliced
3		Cloves garlic
2	tb	Whole wheat flour
1/2	c	Tomato juice
4	c	Vegetable stock or canned broth
1/2	c	Diced tomatoes
1	ts	Honey or rice syrup
1/4	c	Finely chopped fresh tarragon
		(reserve a few sprigs for garnish)
		Salt and freshly ground black pepper; to taste

INSTRUCTIONS

4 SERVINGS VEGAN
The vegetarian's answer to chicken soup. Lots of leeks and garlic in this
winter soup help fight off bacteria and boost flagging immunity.
Antioxidant-rich tomatoes are an added bonus. Serve with whole-wheat
baguettes for a satisfying lunch or dinner.
In large pot, heat oil over medium heat. Add leeks and garlic and cook,
stirring often, until leeks are soft, about 5 minutes. Add flour and cook,
stirring constantly over low heat 2 to 3 minutes.
Slowly stir in tomato juice, stock and tomatoes. Cook until mixture
thickens, about 5 minutes. Add honey or rice syrup and tarragon. Cover and
cook 10 minutes. Season with salt and pepper. Ladle into serving bowls.
PER 11/4-CUP SERVING: 150 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 26G
CARB.; 0 CHOL.; 1,137MG SOD.; 3G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 46
Converted by MM_Buster v2.0l.

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