Recipe 4 All: Spinach & Leek Soup Recipe — Every recipe in the World on this site.

Recipe 4 All: Spinach & Leek Soup Recipe

Spinach & Leek Soup

Yield: 4 servings
tablespoon Peanut oil
2  Garlic cloves, minced
2lg Leeks, sliced
1md Carrot, sliced very thinly
-- into matchsticks
10oz Fresh spinach, washed &
-- stemmed
½cups Canned water chestnuts,
-- drained, rinsed, sliced
6cups Vegetable stock
2tablespoon Tamari
1tablespoon Rice vinegar
  Salt & pepper
  Strips of 5-spice tofu

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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