Title: Leek And Watercress Soup
Categories: Vegtime2
Yield: 1 servings

1 1/2 tb Vegetable oil
5 md Leeks; (4 cups), chopped
(white and pale green parts
-only)
1 md Onion (1 cup); peeled and
-chopped
1 lg Potato (1 cup); peeled and
-diced
1 bn Watercress (2 cups); trimmed
-and chopped
5 c Vegetable stock or water
2 tb Vegetarian Worcestershire
-sauce
Salt; to taste
Freshly ground black pepper;
-to taste
Chopped chives for garnish

6 SERVINGS DAIRY-FREE

IN LARGE POT, heat oil over medium heat. Add leeks and onion and cook until
tender, stirring occasionally, about 10 minutes. Add potato and watercress.
Cook until wilted, stirring occasionally, 5 minutes. Add stock, bring to a
boil. Reduce heat and simmer until potato is tender, about 30 minutes. Stir
in Worcestershire sauce and season with salt and pepper.

In food processor or blender, puree soup in batches. Serve warm or chilled
garnished with chopped chives if desired.

Can be made the day before or frozen for up to 1 month.

PER SERVING: 255 CAL.; 7G PROT.; 7G TOTAL FAT (1G SAT. FAT); 43G CARB.: 0
CHOL.; 1,377MG SOD.; 4G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, November 1998, page 44

Converted by MM_Buster v2.0l.