Yield: 4 Servings
|1 cup||Chopped onion|
|2 larges||Leeks; chopped|
|3||Cloves garlic; minced|
|1 tablespoon||Olive oil|
|15 ounces||White beans; drained and Rinsed|
|2 mediums||Potatoes; peeled and Cubed|
|½ teaspoon||Dried thyme|
|3 cups||Vegetable broth; low salt|
|1 cup||Evaporated skim milk|
|¼ cup||Fresh chopped parsley|
|2 teaspoons||Lemon juice|
|Freshly ground white pepper To taste|
Use only the white part of the leek for this soup. Cut potatoes into ½-inch cubes. Use Great Northern or pinto, or 1-¾ cups home-cooked white beans. Substitute watercress for parsley.
In large saucepan or Dutch oven, saut onions, leeks and garlic in olive oil for about 5 minutes over medium-high heat. Add beans, potatoes, ¼ teaspoon of thyme and 1½ cups of vegetable broth; simmer 20 minutes.
Pure in blender or food processor. When smooth, return to saucepan and add remaining broth and evaporated milk; heat through. If necessary, add more water or broth to reach desired thickness. Before serving, stir in chopped parsley, lemon juice, salt, white pepper and remaining ¼ teaspoon thyme.
Serves 4, with 265 calories and 4 grams fat per serving. Preparation time: 10 minutes. Cooking time: 35 minutes Date: Sat, 29 Jun 1996 11:59:01 -0700 (PDT) From: PatH <phannema@...>
Recipe By: American Institute for Cancer Research Internet MC-Recipe Digest V1 #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .