Title: Potato Parsley Soup
Categories: Soup Vegetable
Yield: 4 Servings
| 1 | | Leek |
| 2 | ts | Olive oil |
| 2 | | Garlic cloves, minced |
| 4 | c | Defatted chicken stock |
| 3 | c | Diced red potato |
| 1 | c | Minced fresh parsley |
| 1/8 | ts | Grated nutmeg |
| 2 | tb | Snipped chives |
Remove and discard the tough green leaves and root end of the leek. Halve
the leek lengthwise and wash it well to remove any dirt from between the
layers. Shake dry and chop finely. Heat a 3-quart saucepan on medium high
and add the oil. Add the leeks and saute for 1 minute. Add the garlic and
continue to saute until the leeks are tender and fragrant, about 2 minutes.
Don't let the garlic brown. Add the stock and potatoes. Bring to a boil.
Reduce the heat to low and simmer the soup until the potatoes are tender,
about 10 minutes. Stir in the parsley and nutmeg. Serve sprinkled with the
chives. Source: Prevention's Cooking for Good Health. MM: Lyn. From: Lyn
Ortiz Date: 04-25-96