"Alan S" > wrote in message
...
> Simple Green Soup
>
> Leeks are a vegetable I have rarely eaten because they tend to be
> expensive here. Yesterday the local vege shop had a "special" so I
> bought a large one for $1.50 and decided to use part of it to make
> soup. But all the recipes I looked at were high in carbs, usually
> including potato. It made me wonder how the Welsh cooked it before the
> New World was discovered
>
> So I made up my own potato-less version and the result was
> surprisingly tasty.
>
> All of the following veges were in my fridge. I cleaned and chopped or
> sliced equal portions (about a half-cup) of them and sweated the
> results in olive oil until the onion was translucent.
>
> Serves 4
> Onion
> Leek
> Broccoli stem (I reserved the florettes for another dish; I had them
> as deep-fried tempura batter at dinner).
> Cauliflower
> Asparagus stalks (I reserved the heads)
> Cabbage (mainly the chunky bits and core that are discarded from other
> dishes)
>
> I added about three cups of chicken stock, three minced cloves of
> garlic and a large handful of herbs from the garden. The herbs
> included lots of curly parsley, and smaller clumps of oregano, mint,
> thyme and a little rosemary. I also grated in a bit of nutmeg.
>
> I brought the soup to the boil and reduced it to a simmer and let it
> do that for a bit over an hour. I adjusted the seasoning with salt and
> grated black pepper to taste
>
> I used a stick blender to turn the result into a puree. I adjusted the
> final consistency by adding a little boiling water; pourable and not
> too thick.
>
> It was delicious for lunch, served with a dollop of cream. I'll work
> out the nutrition count later, but it hardly caused a blip on my
> meter.

I once made a potato leek soup. I can't remember what all was in it but no
dairy. Maybe it was chicken broth. I don't normally like potato soup, but
I liked this. Angela and my husband did not though so I never made it
again. And I think leeks are a PITA to clean.