Potage Plaisance

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* Exported from MasterCook *

 

Potage Plaisance

 

Recipe By :Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

3/4 cup finely chopped leeks

1/3 cup chopped onions

4 small garlic cloves -- minced or pressed

1 bay leaf

1/4 teaspoon ground fennel seeds

1/4 teaspoon dried thyme -- (1 scant teaspoon fresh)

1/2 teaspoon dried basil -- (1 tablespoon fresh)

3 cups chopped fresh or undrained canned tomatoes

3 cups vegetable stock or water

2/3 cup cooked rice

1/4 cup chopped fresh parsley

small pinch saffron

salt and black pepper to taste

 

Serves 4 to 6

A judicious pinch of saffron enlivens this interesting tomato soup.

 

Saute the leeks, onions, garlic, bay leaf, fennel, thyme, and basil in the olive

oil. (If fresh basil and thyme are used, they should be added later with the

liquids.) When the onions are translucent, add the tomatoes to the pot along

with the stock or water. Cook covered on low heat for about 15 minutes. Add the

rice, parsley, fresh herbs if used, saffron, salt, and pepper. Reheat and serve.

 

Saffron is an essential ingredient in this soup, but be careful not to add too

much or it will overwhelm the other flavors.

 

Serve with Stuffed Zucchini Bretonne (p. 92) or Mushroom-Leek Frittata (P. 110).

 

 

 

 

Source:

" New Reciped from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom Inc. "

 

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Per Serving (excluding unknown items): 141 Calories; 10g Fat (64.9% calories

from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 2 Fat.

 

 

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