Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 200
  • Fat:
  • 7 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 19 mg
  • Sodium:
  • 1057 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 3 g
  • Protein:
  • 10 g


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Curried Leek Soup

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New England is known for its hearty soups. I like to experiment with recipes (luckily I have a wife who lets me mess up her kitchen). I came up with this recipe the first year I grew leeks in my garden.

SERVINGS: 4

CATEGORY: Soup

METHOD: Other stovetop

TIME: Prep: 25 min. Cook: 20 min.

Ingredients:

  • 3 medium leeks (white portion only), thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons butter or margarine
  • 1 can (14-1/2 ounces) chicken broth
  • 3/4 cup water
  • 1-1/2 cups thinly sliced carrots
  • 2 celery ribs, thinly sliced
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon pepper
  • 1 can (12 ounces) fat-free evaporated milk

Directions:

In a 3-qt. saucepan, saute leeks and garlic in butter over medium heat until tender. Add the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly. Place 1 cup soup in a blender or food processor; cover and process until smooth. Return to pan. Add milk; heat through (do not boil). Yield: 4 servings.

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