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Carrot And Leek Soup

Healthycooking's picture
Ingredients
  Leeks 1⁄2 Pound
  Garlic 2 Clove (10 gm), peeled and crushed
  Butter/Margarine 1 Tablespoon
  Carrots 1 Pound, trimmed and cut into 2-inch pieces
  Red potatoes 1⁄2 Pound, peeled and quartered
  Low sodium chicken stock 2 Cup (32 tbs)
  Chopped fresh dill 1⁄4 Cup (4 tbs)
  Black pepper 1⁄4 Teaspoon
Directions

1. Trim the leeks, split them lengthwise and wash them carefully under cold running water to remove any grit and sand. Cut the leeks into 2-inch pieces.
2. Place the leeks, garlic and butter in a medium-size saucepan, cover and cook over low heat 5 minutes. Add the carrots, potatoes, stock, dill, pepper and 1 cup of water, increase the heat to medium-high and bring the mixture to a boil. Cover the pan, reduce the heat to low and simmer the soup 15 to 20 minutes, or until the potatoes are tender.
3. Remove the pan from the heat, uncover it and allow the soup to cool 20 minutes.
4. Transfer the soup to a food processor or blender and process until smooth, then return it to the pan and reheat 5 to 10 minutes over medium heat.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Leek
Interest: 
Healthy

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