Moosewood -- Spinach & Leek Soup

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* Exported from MasterCook *

 

Spinach & Leek Soup

 

Recipe By :Sundays at Moosewood

Serving Size : 4 Preparation Time :0:00

Categories : Moosewood Cookbooks

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons Peanut oil

2 cloves garlic -- minced

2 large leeks -- sliced

1 medium Carrot, sliced very thinly

-- into matchsticks

10 ounces Fresh spinach, washed &

-- stemmed

1/2 cup Canned water chestnuts,

-- drained, rinsed, sliced

6 cups Vegetable stock

2 tablespoons Tamari

1 tablespoon Rice vinegar

Salt & pepper

spice tofu

 

Heat a wok or heavy soup pot on high heat for 30 seconds. Add the oil &

swirl to coat. Add garlic, leeks, carrots & lower to a simmer & cook,

covered for 10 minutes. Stir occasionally. Uncover wok, increase heat to

high & add spinach & water chestnuts. Stir-fry for 2 minutes. Lower heat

to medium. Add warmed stock, tamari & rice vinegar. Season to taste.

 

Heat through but do not boil. Serve immediately, garnished with tofu

strips.

 

" Sundays at Moosewood Restaurant Cookbook "

 

 

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Per serving: 318 Calories (kcal); 11g Total Fat; (30% calories from fat); 10g

Protein; 46g Carbohydrate; 4mg Cholesterol; 2448mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0