vtc: potato leek soup with rice

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* Exported from MasterCook *

 

Potato Leek Soup [with Rice]

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : VT Complete {Posted}

 

Amount Measure Ingredient -- Preparation Method

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6 cups chopped leeks -- white part only

1 cup diced celery

4 cups peeled and cubed potatoes

1 teaspoon olive oil

6 cups water

1/3 cup uncooked white rice

OR basmati rice

1/4 teaspoon white pepper

1 teaspoon dried dill (optional)

1/2 teaspoon salt -- or to taste

Splash wine vinegar (optional)

1/2 cup chopped watercress -- for garnish

 

In a large pot over medium heat, saute leeks, celery and potatoes in olive oil

for 5 to 7 minutes. Add water, rice, pepper, dill and salt. Bring to a boil,

lower heat and simmer until rice is fully cooked and potatoes are very soft,

about 15 minutes. Puree soup 2 to 3 cups at a time in a blender or food

processor until very smooth. Return to soup pot. Stir in vinegar. Add

watercress 5 minutes before serving.

 

PER SERVING: 203 CAL.; 3G PROT.; 0.8G FAT; 45G CARB.; 0 CHOL.; 222MG SOD.; 6G

FIBER.

 

Source:

" Vegetarian Times Magazine, January 1993 "

Copyright:

" Editors, Vegetarian Times (Macmillan, 1995) "

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Per Serving (excluding unknown items): 182 Calories; 1g Fat (5.8% calories from

fat); 4g Protein; 40g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 228mg

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

 

NOTES : A simple and satisfying first course, this soup is creamy without the

addition of cream. The secret? White Rice.

 

Nutr. Assoc. : 0 0 421 0 0 5547 0 0 0 0 0 0