Tarragon and leek soup
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Virgin olive oil |
| 2 | mediums | Leeks (white and pale green); prepared |
| 2 | mediums | Garlic cloves; minced |
| ¼ | cup | Tomato juice; see pantry |
| ½ | cup | No-salt added tomatoes; chopped |
| ½ | teaspoon | Honey |
| 1¾ | cup | Lowfat vegetable broth; low salt |
| 1 | tablespoon | Unbleached flour |
| 1 | teaspoon | Vegetarian bouillon; see pantry |
| 2 | tablespoons | Fresh tarragon; chiffonnade cut, discard tough stems |
| Salt and pepper; to taste | ||
Directions
REVIEW: This is a fresh vegetable soup that's ready in 30 minutes; very aromatic; the honey complements. The flavor depends upon that of the softened leeks. Appealing to eye and nose. Serve with lightly toasted peasant bread.
PREPARE: leeks, slice lengthwise then slice into ¼"half-circles; rinse well and towel dry.
In a 10 to 12 cup sauce pan, heat the oil over medium heat. Add the leeks and garlic and cook, stirring often, until the leeks are soft, about 6 to 8 minutes. Add the tomato juice, tomatoes and honey; stir well and allow to simmer about 2 minutes. Dissolve the flour in the broth and add to the pan, heat, stirring, for about 1 minute then add the vegetable soup base/paste, stirring until it dissolves. Simmer uncovered about 6 minutes. Add the tarragon chiffonade and simmer another 4 to 5 minutes. Season with salt and pepper just before serving. Makes two 1-½ cup servings: PER SERVING: 112 CAL, 2.7G fat (16.3% cff).
PANTRY: Recipe ready, low salt, chopped tomatoes with juice: measure ¼ cup of the juice (which is nearly all that's in the can and ½ cup of the canned tomatoes). * Note: Tested with better than bouillon reduced salt vegetable flavored soup base.
VegTimes' Tarragon-Leek Soup (Orig.) Triple the oil; double everything else except the tomatoes. Brown the flour in the softened leeks and then slowly add the combined liquids with tomatoes and honey and thicken the soup.
Cover and simmer for 5 minutes. Add tarragon and cover and simmer for 10 minutes. PER 1-¼ cup SERVING: 150 CAL, 5.7G fat (16.3% cff).
Recipe by: Hanneman: VegTime Jan 98 Posted to Digest eat-lf.v097.n001 by KitPATh <phannema@...> on Jan 01, 1998