* Exported from MasterCook *
Potato Cabbage Leek Carrot Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium leeks -- or 5 sliced and rinsed thoroughly (use only the white and light green portion, cut off the dark green)
1/2 head cabbage -- large head, (not red) chopped and rinsed (I put the leeks and the cabbage in a large bowl of water to rinse off any hidden dirt)
1 1/2 cups carrots -- peeled, chopped into 1/4 inch pieces
1 3/4 pounds potatoes -- scrubbed and chopped into 1/2 inch pieces (I use fingerling potatoes but red potatoes are also good.)
3 tablespoons unsalted butter -- (The Test Kitchen Cookbook calls for 6 Tablespoons; I reduce this and add a bit of water when sweating the leeks for a more healthy soup. Be careful that you don't burn the leeks with the reduced amount of butter. You can also substitute some of the butte
2 cloves garlic -- minced
6 cups low-sodium broth
1 teaspoon fresh thyme -- or 1/4 teaspoon dry
1 teaspoon fresh chives -- (optional)
2 bay leaves
salt and pepper to taste
Melt the butter in a large dutch oven or large pot over medium-low heat. Stir in the leeks, garlic and cabbage. Cover and cook until the leaks and cabbage are tender, 15 to 20 minutes. This process of sweating the leeks before liquid is added is a crucial part of the recipe. The amount of leeks and cabbage will cook down substantially.
Stir in the broth, potatoes, carrots, thyme, chives, bay leaves, and 1 teaspoon of salt. Bring to a simmer and cook until the potatoes and carrots are tender, about 20 minutes.
Smash some of the potatoes against the side of the pot to thicken the soup. Discard bay leaves and season with salt and pepper to taste.
Serves: 8
Prep Time: 25 mintues
Cook Time: 55 minutes
Robin: I have made this soup a handful of times and have augmented the Test Kitchen Cookbook's recipe to make it my own. It's absolutely delicious and leeks are good right now. Pair it with a large salad and homemade bread. It's also great as a leftover; the flavors actually become more intense. It can be frozen in a freezer safe container for one month.
Source:
"Robin adopts American Test Kitchen Cookook"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 194 Calories; 5g Fat (20.6% calories from fat); 11g Protein; 29g Carbohydrate; 6g Dietary Fiber; 12mg Cholesterol; 413mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 4032 0 0 0 0
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