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Spinach and Leek Soup



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Spinach and Leek Soup

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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"

Ingredients:

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

Serves:

4 Servings

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