Leek and carrots soups with croutons

Yield: 8 Servings

Measure Ingredient
5 tablespoons Butter or margarine; divided
4 \N Leeks; trimmed green parts thinly sliced (1 lb.)
4 \N Carrots; thinly sliced
2 \N Ribs celery; sliced
1 small Red or green pepper; diced
1 teaspoon Lemon zest; grated
½ teaspoon Dried thyme
½ teaspoon Pepper; dived
3 cans Chicken broth; (13 3/4 oz)
6 slices Bread; about 6 oz.
¼ teaspoon Salt
\N \N Fresh parsley; chopped; opt

In pot melt 2 tbsp. butter over medium-low heat. Add leeks, carrots, celery, diced pepper, zest, thyme and ¼ tsp. pepper. Cover; cook, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in broth. Bring to a simmer; cook 10 minutes. Meanwhile, position over rack about 6" from heat source; preheat broiler. Melt remaining butter. In large bowl toss bread cubes, salt and remaining pepper with butter. Spread on ungreased baking sheet. Broil, turning once, until crisp and golden, about 5 minutes. Sprinkle soup with parsley, if desired. Top with croutons just before serving. Per serving: 184 cals; 6 g protein; 9 g fat; 20 mg chol; 20 g carbs; 663 mg sodium. Formatted by Mary Wilson (BWVB02B).

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Sep 20, 1998, converted by MM_Buster v2.0l.

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