Free Recipe Tarragon-Leek Soup
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Tarragon-Leek Soup Recipe
1 tb Olive oil
4 md Leeks; (white and pale green
-parts)
Rinsed well and sliced
3 Cloves garlic
2 tb Whole wheat flour
1/2 c Tomato juice
4 c Vegetable stock or canned
-broth
1/2 c Diced tomatoes
1 ts Honey or rice syrup
1/4 c Finely chopped fresh
-tarragon
(reserve a few sprigs for
-garnish)
Salt and freshly ground
-black pepper; to taste
Tarragon-Leek Soup Preparation
4 SERVINGS VEGAN The vegetarian”s answer to chicken soup. Lots of leeks and garlic in this winter soup help fight off bacteria and boost flagging immunity. Antioxidant-rich tomatoes are an added bonus. Serve with whole-wheat baguettes for a satisfying lunch or dinner. In large pot, heat oil over medium heat. Add leeks and garlic and cook, stirring often, until leeks are soft, about 5 minutes. Add flour and cook, stirring constantly over low heat 2 to 3 minutes. Slowly stir in tomato juice, stock and tomatoes. Cook until mixture thickens, about 5 minutes. Add honey or rice syrup and tarragon. Cover and cook 10 minutes. Season with salt and pepper. Ladle into serving bowls. PER 11/4-CUP SERVING: 150 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 26G CARB.; 0 CHOL.; 1,137MG SOD.; 3G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, January 1998, page 46 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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