Tarragon-Leek Soup

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* Exported from MasterCook *

 

Tarragon-Leek Soup

 

Recipe By : www.vegetariantimes.com

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

4 medium leeks -- (white and pale

-- green parts),

-- rinsed well and sliced

3 cloves garlic -- minced

2 tablespoons whole wheat flour

1/2 cup tomato juice

4 cups vegetable stock or canned broth

1/2 cup diced tomatoes

1 teaspoon honey or rice syrup

1/4 cup finely chopped fresh tarragon -- (reserve a few

-- sprigs for garnish)

salt and freshly ground black pepper to -- to taste

 

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. Makes 4 servings.

 

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.KES 02/03/00

 

 

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NOTES : 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.