Side Pannel
Leek and Carrots Soups with Croutons
Leek and Carrots Soups with Croutons
- Recipe Submitted by ADMIN on 09/26/2007
Category: Irish, Soups, Vegetables
Ingredients List
- 5 tb Butter or margarine; divided
- 4 Leeks; trimmed green parts
- -thinly sliced (1 lb.)
- 4 Carrots; thinly sliced
- 2 Ribs celery; sliced
- 1 sm Red or green pepper; diced
- 1 ts Lemon zest; grated
- 1/2 ts Dried thyme
- 1/2 ts Pepper; dived
- 3 cn Chicken broth; (13 3/4 oz)
- 6 sl Bread; about 6 oz.
- 1/4 ts 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).
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).
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