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Yield: 4 servings
| 1½ | tablespoon | Peanut oil |
| 2 | | Garlic cloves, minced |
| 2 | lg | Leeks, sliced |
| 1 | md | Carrot, sliced very thinly |
| | | -- into matchsticks |
| 10 | oz | Fresh spinach, washed & |
| | | -- stemmed |
| ½ | cups | Canned water chestnuts, |
| | | -- drained, rinsed, sliced |
| 6 | cups | Vegetable stock |
| 2 | tablespoon | Tamari |
| 1 | tablespoon | Rice vinegar |
| | | Salt & pepper |
| | | Strips of 5-spice tofu |
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Heat a wok or heavy soup pot on high heat for 30 seconds. Add the oil & swirl to coat. Add garlic, leeks, carrots & lower to a simmer & cook, covered for 10 minutes. Stir occasionally. Uncover wok, increase heat to high & add spinach & water chestnuts. Stir-fry for 2 minutes. Lower heat to medium. Add warmed stock, tamari & rice vinegar. Season to taste.
Heat through but do not boil. Serve immediately, garnished with tofu strips.
"Sundays at Moosewood Restaurant Cookbook"
Your Spinach & Leek Soup is ready. Bon appetit!
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