Leek and carrots soups with croutons
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter or margarine; divided |
| 4 | Leeks; trimmed green parts thinly sliced (1 lb.) | |
| 4 | Carrots; thinly sliced | |
| 2 | 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 |
| Fresh parsley; chopped; opt | ||
Directions
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.