Potato-Leek Soup

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<mx2 source= " MasterCook 6.0 " date= " September 30, 2002 " >

<Summ>

<Nam>

Potato-Leek Soup

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<RcpE name= " Potato-Leek Soup " author= " Vegetarian Times, March 1999 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Potato-Leek Soup

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 medium onion -- chopped

1 pound leeks -- white and pale green

--well rinsed and chopped

2 medium russet potatoes -- peeled, cut into 1/2

3 cups vegetable broth -- up to 4 cups

2 teaspoons grated fresh ginger

Salt to taste

1 teaspoon fresh lemon juice

4 thin lemon slices -- seeded

1 tablespoon very thinly sliced green onion tops

 

In large pot, heat oil over medium heat. Add onion and cook over low heat,

stirring occasionally, until golden brown, about 20 minutes. Add leeks,

potatoes, 3 cups broth and ginger. Bring to boil. Cover, reduce heat, and

simmer, until potatoes are tender, about 20 minutes. Remove from heat, let

mixture cool slightly, about 10 minutes.

 

Using slotted spoon, transfer all solids in saucepan to food processor. Process

until very smooth, stopping to scrape down side of work bowl as necessary. With

machine running, gradually add liquid in pan to processor. Return soup to

saucepan. Bring to simmer, adding remaining broth for desired consistency.

Season with salt and stir in lemon juice. Ladle into bowls. Garnish each with

lemon slices and green onions if desired.

 

Per serving: 246 cal; 6g prot; 6g total fat (1g sat. fat); 45g carb, 0 chol;

76mg chol; 6g fiber

 

S(Formatted by Karen):

" on 9/30/02 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 225 Calories; 7g Fat (25.3% calories from

fat); 6g Protein; 37g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1233mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : There is nothing more satisfying than a bowl of homemade soup -

especially one that's as easy to make a this one. It's wonderful hot but can

also be served cold.

Nutr. Assoc. : 0 0 0 0 0 0 20083 0 0 0 679

 

]]>

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " vegetable oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " onion " unit= " medium " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " leeks " unit= " pound " qty= " 1 " >

<IPrp>

white and pale green parts

</IPrp>

</IngR>

<IngR name= " --well rinsed and chopped " ></IngR>

<IngR name= " russet potatoes " unit= " medium " qty= " 2 " >

<IPrp>

peeled, cut into 1/2 & quot; dice

</IPrp>

</IngR>

<IngR name= " vegetable broth " unit= " cups " qty= " 3 " >

<IPrp>

up to 4 cups

</IPrp>

</IngR>

<IngR name= " grated fresh ginger " unit= " teaspoons " qty= " 2 " >

<INtI>

20083

</INtI>

</IngR>

<IngR name= " Salt to taste " ></IngR>

<IngR name= " fresh lemon juice " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " lemon slices " unit= " thin " qty= " 4 " >

<IPrp>

seeded

</IPrp>

</IngR>

<IngR name= " very thinly sliced green onion tops " unit= " tablespoon " qty= " 1 " >

<INtI>

679

</INtI>

</IngR>

<DirS>

<DirT>

In large pot, heat oil over medium heat. Add onion and cook over low heat,

stirring occasionally, until golden brown, about 20 minutes. Add leeks,

potatoes, 3 cups broth and ginger. Bring to boil. Cover, reduce heat, and

simmer, until potatoes are tender, about 20 minutes. Remove from heat, let

mixture cool slightly, about 10 minutes.

</DirT>

<DirT>

Using slotted spoon, transfer all solids in saucepan to food processor. Process

until very smooth, stopping to scrape down side of work bowl as necessary. With

machine running, gradually add liquid in pan to processor. Return soup to

saucepan. Bring to simmer, adding remaining broth for desired consistency.

Season with salt and stir in lemon juice. Ladle into bowls. Garnish each with

lemon slices and green onions if desired.

</DirT>

<DirT>

Per serving: 246 cal; 6g prot; 6g total fat (1g sat. fat); 45g carb, 0 chol;

76mg chol; 6g fiber

</DirT>

</DirS>

<AltS label= " Formatted by Karen " source= " on 9/30/02 " />

<Note>

There is nothing more satisfying than a bowl of homemade soup - especially one

that & apos;s as easy to make a this one. It & apos;s wonderful hot but can also be

served cold.

</Note>

</RcpE></mx2>