Good Housekeeping Soups and Stews cookbook
Cut off roots and trim dark green tops from leeks; cut each leek lengthwise in 1/2, then crosswise to separate green tops from white bottoms. Cut green tops crosswise into 1 inch pieces and slice bottoms crosswise into slices. Rinse tops in large bowl of cold water, swishing to remove sand. Transfer tops to 4-qt saucepan. Repeat with bottoms; reserve separately.
Cut celery and 2 carrots crosswise into 1 inch pieces; thinly slice remaining 2 carrots crosswise on the diagonal. From lemon, with vegetable peeler, remove 4 strips (3 inches by 1 inch) peel; squeeze 1 Tbsp juice.
Add celery, carrots, 2 strips with lemon peel, broth and water to saucepan with leek tops; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 mins.
Strain broth into lg bowl, pressing down on vegetables in strainer with back of spoon to extract as much broth as possible; discard vegetables.
Return broth to saucepan. Add pepper, lemon juice, leek bottoms, carrot slices and remaining lemon peel to broth; heat to boiling over high heat. Reduce heat to low; cover and simmer just until vegetables are tender, about 10 mins.
Remove from heat; discard lemon peel, stir in parsley and dill. Garnish each serving with 1 lemon slice.
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 37 | ||
Calories from Fat: 4 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.2mg | 1 % | |
Potassium 297.1mg | 8 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 9g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database 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: 37
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