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Leek and Carrot SoupTry Leek soup with Carrots instead of Potatoes for Something Different!
Leeks are a winter delight and great change from onions. Carrots instead of potatoes make this soup more flavorful and colorful.
Leek and carrot soup instead of potatoes. It’s a welcomed change. This is a recipe with two possibilities – one with soup stock the other with tomato sauce. Choose which one you prefer they’ll both keep you warm and happy. Or try one, one day and then do it the other way another day. Basic recipe:
Your choice:One tray of frozen soup stock, or five cups of soup stock chicken or vegetable or five cups of water mixed with five tablespoons of chicken or vegetable soup powder OrFive cups Tomato sauce or one 16 oz canned or stewed tomatoes with one 5.5 oz tomato paste with one cup added water. Instructions:I chop up the tender part of the leek (discard the leaves). Cut the carrots diagonally they will cook faster. Chop up a celery stalk including leaves. Boil up the stock or tomato sauce. Add leak and carrots. After it comes to a vigorous boil add celery, bay leafs and spices. Simmer for at least one hour the longer the better. Bring to a boil just before serving. Don't forget to take those bay leafs out. SeeFor lots of soup ideas see Soup, Stew and Sauce Index
The copyright of the article Leek and Carrot Soup in Winter Recipes is owned by Devorah Stone. Permission to republish Leek and Carrot Soup in print or online must be granted by the author in writing.
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