ABOUT THE RECIPE:
Delicate and light, this quick-to-make soup packs a punch of flavor and tantalizing texture. It makes perfect first-course fare for an elegant soirée or it may be served as a light luncheon entrée with a nice salad on the side.
MAKES 4 SERVINGS
INGREDIENTS:
1 bunch leeks (3 to 4 medium leeks, include light green parts), thoroughly cleaned, rinsed, and thinly sliced
2 teaspoons extra-virgin olive oil
4 cups vegetable broth
1⁄2 teaspoon all-purpose seasoning or Italian seasoning blend
INSTRUCTIONS:
Put the leeks, olive oil, and 2 tablespoons of the vegetable broth in a skillet. Cook over medium-low heat for about 5 minutes until the leeks are soft. Add more broth, 1 tablespoon at a time, if pan becomes dry. Add the remaining broth and seasonings. Bring to a boil over medium heat. Decrease the heat to medium-low and cook for 10 minutes. Serve warm.
Ingredients
Directions
ABOUT THE RECIPE:
Delicate and light, this quick-to-make soup packs a punch of flavor and tantalizing texture. It makes perfect first-course fare for an elegant soirée or it may be served as a light luncheon entrée with a nice salad on the side.
MAKES 4 SERVINGS
INGREDIENTS:
1 bunch leeks (3 to 4 medium leeks, include light green parts), thoroughly cleaned, rinsed, and thinly sliced
2 teaspoons extra-virgin olive oil
4 cups vegetable broth
1⁄2 teaspoon all-purpose seasoning or Italian seasoning blend
INSTRUCTIONS:
Put the leeks, olive oil, and 2 tablespoons of the vegetable broth in a skillet. Cook over medium-low heat for about 5 minutes until the leeks are soft. Add more broth, 1 tablespoon at a time, if pan becomes dry. Add the remaining broth and seasonings. Bring to a boil over medium heat. Decrease the heat to medium-low and cook for 10 minutes. Serve warm.
