Serve with: Spinach Salad - Pumpernickel Bread
- Portion size 6 servings
Ingredients
Topping:
Method
In saucepan, heat oil over medium-high heat; cook onions, celery, garlic, thyme, marjoram, salt and pepper, stirring often, until golden, 10 minutes. Transfer half to blender; pur?until smooth. Return to pan.
Add stock, leek and bay leaf; bring to boil. Reduce heat and simmer until leek is tender, about 10 minutes. Discard bay leaf. Stir in vinegar. (Make-ahead: Let cool for 30 minutes; transfer to container and refrigerate until cold. Cover and store for up to 3 days. Reheat gently.) Ladle into bowls.
Topping: Mix chives, garlic and lemon rind; mound in centre of each serving.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 861 mg
- Protein 6 g
- Calories 126.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
%RDI
- Iron 9.0
- Folate 12.0
- Calcium 5.0
- Vitamin A 1.0
- Vitamin C 15.0
