| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Esslöffel | vegetable oil |
| 5 mittel | Leeks; (4 cups), chopped |
| | (white and pale green parts only) |
| 1 mittel | Onion (1 cup); peeled and chopped |
| 1 gross | Potato (1 cup); peeled and diced |
| 1 Bund | Watercress (2 cups); trimmed and chopped |
| 5 Tasse | Vegetable stock or water |
| 2 Esslöffel | Vegetarian Worcestershire sauce |
| | salt |
| | black pepper freshly ground |
| | 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.
|
|
Anmerkungen zum Rezept:
keine |
