In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking. Add the 6 cups of water, salt & pepper. Bring to a boil, lower heat and simmer potatoes are very soft, about 15 min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a time in a blender or food processor until very smooth. Return to soup pot and rewarm if needed. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B)
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|Serving Size: 1 Serving (156g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 197.7mg||7 %|
|Potassium 31.3mg||1 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 8.1g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 42
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