Leek And Carrots Soups With Croutons Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
5 tbsp: 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 tsp: Lemon zest, grated
1/2 tsp: Dried thyme,
1/2 tsp: Pepper, dived
3 can: Chicken broth, (13 3/4 oz)
6 slice: Bread, about 6 oz.
1/4 tsp: 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 1/4 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 on Sep
20, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
celery, diced pepper, zest, thyme and 1/4 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
20, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp