Leek and Carrots Soups with Croutons


Try this Leek and Carrots Soups with Croutons recipe or post your own recipe for Leek and Carrots Soups with Croutons

Cuisine: English

Main Ingredient: Chicken

Category: Soup and Stew

Difficulty: 1/10

  • admin image
recipe by Admin
Rating:
Average of 0 (from 0 votes)

Leek and Carrots Soups with Croutons

Serves:
Oven temp:
Prep Time:
Cooking Time:

Ingredients

QtyIngredient
5 tb butter ormargarine; divided
4 Leek; s trimmed green parts
4 Carrot; s thinly sliced
2 ribscelery; sliced
1 sm red or greenpepper; diced
1 teaspoonLemon; zest grated
1/2 ts driedthyme;
1/2 teaspoonPepper; dived
3 canChicken broth; (13 3/4 oz)
6 sl Bread; about 6 oz.
1/4 teaspoonSalt;
freshparsley; chopped opt

Method

StepInstruction
1In 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). Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep 20, 1998, converted by MM_Buster v2.0l.
  • Leek and Carrots Soups with Croutons

Members may upload new images for this recipe by logging in.

Members add reviews for this recipe by logging in.