Cabbage and leek soup

Yield: 4 servings

Measure Ingredient
1 tablespoon Margarine, Reduced-Calorie
2 larges Potatoes, Peeled -- cut into 1\" cubes
2 cups Cabbage -- shredded
1 large Leek * -- thinly sliced
2 \N 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

* 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

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