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Curried Leek Soup Recipe

Curried Leek Soup Recipe

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.
TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD:4 servings

Ingredients

  • 3 medium leeks (white portion only), thinly sliced
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 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

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

Nutritional Facts

1 serving (1 cup) equals 200 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 1,057 mg sodium, 27 g carbohydrate, 3 g fiber, 10 g protein.