Leek
and Potato Soup
 |
| This
delicious recipe is perfect for a light supper
on a cold winter's day. The recipe comes from
Judy Knipe's book, entitled, "Sensational Soups"
(Fawcett Columbine books, 1994). Serves
6. |
| (For
more deliciously nutritious recipes, be sure to
go to Recipes.) |
| Ingredients |
| 2
large leeks, white only, trimmed, halved, and
well washed |
| 2
tablespoons unsalted butter |
| 1
medium onion, peeled an chopped |
| 1.5
pounds of potatoes, peeled and thinly sliced |
|
1-quart water |
| 2
or 3 sprigs parsley (preferably Italian) |
| 2
or 3 sprigs fresh thyme or a pinch of dried thyme |
| Salt
to taste |
| Freshly
ground black pepper |
| 2
cups whole milk, scalded* |
|
Cut
each leek half into ¼ inch strips, then into
¼ inch slices. Place the leeks, butter and onion
in a heavy 4-quart saucepan and sauté over moderate
heat for 5 minutes; do not allow the leeks to
brown. Add the potatoes, water, parsley, thyme
and salt and pepper to taste and bring to a
boil over high heat. Reduce the heat and simmer
the soup, with the cover slightly ajar, for
40 minutes. Add the scalded milk and simmer,
uncovered, 10 minutes longer. Taste for seasoning
and remove the herb sprigs. Serve at once.
*The "scalded" milk should be separately heated
in a small pot to a point where bubbles start
to form along the edges of the pan but not to
the point of boiling.
|
| Nutritional
information per serving: |
198
calories
6.5g total fat
4g saturated fat |
30g
carbohydrate
5g protein
3g fiber
120mg calcium |
|
|
Portions: |
| 1
vegetable, ½ dairy, 1 extra |
