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Soup: Day After Soup

Source of Recipe

TechSoup.org


List of Ingredients

1 medium leek, including the light green leaves
1/2 pound zucchini
8 loose cups of lettuce (1 head)
10 sprigs of flat-leaf parsley (about 2 ounces)
2 quarts water
5 teaspoons salt
Butter (optional)
Grated Parmesan cheese (optional)



Recipe

1. Split leek in half to the stem; wash thoroughly under cold water. Chop coarsely; you should have about 2 cups.

2. Split zucchini lengthwise twice, then cut crosswise in 1-inch cubes (2 cups).

3. Stack salad leaves and with a large knife, shred them; you should have about 4 cups loosely packed.

4. Chop parsley with stems (2 cups loosely packed).

5. Put all greens in a 6-quart heavy-bottomed pot; cover with a little less than 2 quarts of water. Sprinkle with salt.

6. Bring to a boil, cover, reduce heat and simmer at a gentle boil for 30 minutes.

7. Cool slightly, then puree in batches in a processor. Taste and correct seasoning.

Serve boiling hot with butter and grated Parmesan on the side, if you wish.

Comments:
This is a very simple soup that takes almost no time to prepare -- it cooks in about 20 minutes.

Nutrition Information: (per serving) 30 calories, 2 g protein, 7 g carbohydrate, 0 fat, 0 cholesterol, 1,954 mg sodium, 1 g fiber