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Curried Leek Soup

Jumat, 06 Januari 2012

Ingredients

  • 3 medium leeks, white portion only, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons butter or margarine
  • 1 (14.5 ounce) can chicken broth
  • 3/4 cup water
  • 1 1/2 cups thinly sliced carrots
  • 2 celery ribs, thinly sliced
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon pepper
  • 1 (12 fluid ounce) can fat-free evaporated milk

Directions

  1. In a 3-qt. saucepan, saute leeks and garlic in butter over medium heat until tender. Add the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly. Place 1 cup soup in a blender or food processor; cover and process until smooth. Return to pan. Add milk; heat through (do not boil).

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