1 1/2 tbsp peanut oil
2 garlic cloves, minced
2 large leeks, sliced
1 medium carrot, sliced very thinly - into m, atchsticks
10 oz fresh spinach, washed & - stemmed
1/2 cup canned water chestnuts, - drained,, rinsed, sliced
6 cup vegetable stock
2 tbsp tamari
1 tbsp rice vinegar
1 salt & pepper
1 strips of 5-spice tofu
A Recipe for
Spinach & Leek Soup
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We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
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This Recipe for Spinach & Leek Soup is one of thousands in the Recipes-to-go Asian Cookbook.
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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If you enjoy this Spinach & Leek Soup Recipe - you should enjoy the recipe collections you can find on the websites below:
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
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One cannot refuse to eat just because there is a chance of being choked. |
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This is a recipe for Spinach & Leek Soup from the recipe cookbook of Recipes-to-go (Asian)
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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Food Tip |
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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"
Serves: 4
Spinach & Leek Soup Recipe brought to you by Recipes To-Go