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Cabbage and Leek Soup
1 tb Margarine, Reduced-Calorie
2 lg Potatoes, Peeled -- cut into 1" cubes
2 c Cabbage -- shredded
1 lg Leek * -- thinly sliced
2 Cloves Garlic -- minced
1/2 ts Salt
1/2 ts White Pepper -- ground
3 tb Chicken Bouillon, Salt-Free
4 c Water
1/4 c Green Onions -- very finely chopped
1 tb Fresh Parsley -- very finely chopped
* Avoid leeks larger than 1 1/2 inches in diameter; they will be less tender. Clean them thoroughly to remove the sand and dirt.
Melt the margarine in a 5-qt Dutch oven over high heat. Add the next 6 ingredients and saute for 10 mins. Dissolve the bouillon granules in the water and add to the pot. Cover and cook for 30 mins, stirring often. Remove from heat. Using a slotted spoon, spoon half of the vegetables into a food processor and process until smooth. Return to the pot and place over medium heat. Cook, stirring, 2 mins longer. Garnish with the chopped green onion and parsley. Makes 4 cups.
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