Leek: Tarragon & Leek Soup
Source of Recipe
fooddownunder.com
List of Ingredients
1 tsp virgin olive oil
2 med leeks prepared (white and pale green)
2 med garlic cloves minced
1/4 cup tomato juice see pantry
1/2 cup no-salt added tomatoes chopped
1/2 tsp honey
1 3/4 cup lowfat vegetable broth low salt
1 tbl unbleached flour
1 tsp vegetarian bouillon see pantry
2 tbl fresh tarragon chiffonade cut discard tough stems
salt and pepper to tasteRecipe
* 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
* 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.
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