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Old 05-22-2004, 06:43 PM   #1
Senior Cook
Join Date: May 2004
Location: Ohio
Posts: 110
Potato Leek & Watercress soup

1 ½ tablespoons canola oil
3 large leeks, white and palest green parts only, chopped and rinsed well
1 large onion, finely chopped
2 pounds potatoes, peeled and diced
1 bay leaf
light vegetable stock or water
1 cup packed chopped watercress
1 to 1 ½ cups low-fat milk or soymilk
salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley
Heat the oil in a large soup pot. Add the leeks and onions and sauté over moderate heat, covered, until the onion begins to turn golden. Lift the lid occasionally to stir. Add the potatoes, bay leaf, and just enough stock or water to cover. Bring to a boil, then simmer, covered, until the potatoes are tender, about 15 to 20 minutes.
Mash some of the potatoes against the side of the pot with the side of a spoon. Add the watercress and milk or soymilk and simmer over very low heat for 20 minutes. Season to taste with salt and pepper. Allow to stand off the heat for an hour or 2 before serving, or let cool and refrigerate overnight. Heat through before serving. Stir in the parsley. Adjust the consistency with more milk or soymilk, then adjust the seasonings.
Calories: 273

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Old 05-23-2004, 07:08 AM   #2
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Join Date: Dec 2003
Location: Southeast NC
Posts: 474
Thanks for this recipe. Looks terrific!
"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet
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Old 05-23-2004, 08:59 PM   #3
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Join Date: Mar 2004
Location: NW Chicago Burbs'
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This looks very nice. Plus it fits my budget! :D I will try it out. Hey, is there enough spice in it? Should I add something else too?
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