no-tofu: leek and potato soup

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Leek and Potato Soup

 

Recipe By :Sharon Sassaman Claessens

Serving Size : 4 Preparation Time :0:00

Categories : Chowders & Soups New Import

 

Amount Measure Ingredient -- Preparation Method

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

3 cups diced peeled russet potatoes

3 cups thinly sliced leeks

white part with one to two inches of pale green

5 1/2 cups defatted low-sodium vegetable broth or water

1 teaspoon salt

 

Place ingredients in a large saucepan and bring to a boil over medium-high heat.

Reduce heat, cover and simmer 25 to 30 minutes, until vegetables are tender.

Puree in a blender or food processor until smooth. Serve hot or chill.

 

Makes 4 servings.

 

VARIATION:

Stir 1 tablespoon buttermilk into each serving, or top with a spoonful of

low-fat sour cream and sprinkle with minced fresh chives.

 

TIPS:

Leeks can be an important vegetable for vegetarians because of their significant

iron content. Iron is most often associated with meat. While leeks are not as

rich in iron as beef, they far surpass chicken, pork and many fish. Per serving,

leeks approximate the iron found in lamb.

 

Leeks are milder-tasting and more nutritious than onions, and can be substituted

for onions in most dishes. They must be carefully cleaned, however, to remove

the soil and grit that gets lodged in their leaves. Slitting the leaves from the

white root end and fanning them open under running lukewarm water will dislodge

this grit, or the leek can be cut into 2-inch lengths and the layers separated

and rinsed in a bowl of lukewarm water.

 

Source:

" No-Tofu Vegetarian Cookbook (1997 Claessens) "

S(Archive):

" MC (kitpath) on 04-30-2003 "

Copyright:

" 1997 ISBN: 155788269X "

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Per Serving (excluding unknown items): 157 Calories; 2g Fat (9.2% calories from

fat); 3g Protein; 34g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1928mg

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

 

NOTES : Ever wonder what to do with the lovely bunches of leeks you see in the

supermarket? This soup is simplicity itself. You can also serve it cold, but

then you'll call it vichyssoise.

 

Nutr. Assoc. : 4796 793 0 0 0

 

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