Cabbage and leek soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine, Reduced-Calorie |
| 2 | larges | Potatoes, Peeled -- cut into 1\" cubes |
| 2 | cups | Cabbage -- shredded |
| 1 | large | Leek * -- thinly sliced |
| 2 | Cloves Garlic -- minced | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | White Pepper -- ground |
| 3 | tablespoons | Chicken Bouillon, Salt-Free |
| 4 | cups | Water |
| ¼ | cup | Green Onions -- very finely chopped |
| 1 | tablespoon | Fresh Parsley -- very finely chopped |
Directions
* Avoid leeks larger than 1½ inches in diameter; they will be less tender. Clean them thoroughly to remove the sand and dirt.
Melt the margarine in a 5-qt Dutch oven over high heat. Add the next 6 ingredients and saute for 10 mins. Dissolve the bouillon granules in the water and add to the pot. Cover and cook for 30 mins, stirring often. Remove from heat. Using a slotted spoon, spoon half of the vegetables into a food processor and process until smooth. Return to the pot and place over medium heat. Cook, stirring, 2 mins longer.
Garnish with the chopped green onion and parsley. Makes 4 cups.
Recipe By : Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 From: Dan Klepach Date: 09-10-95 (23:24) (159) Fido: Cooking