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Spinach & Leek Soup

Recipe

Title:

Spinach & Leek Soup

Categories:

Soups/stews, Appetizers, Oriental

Yield:

4 servings

Ingredients

• 1 1/2 tb Peanut oil
• 1/2 c Canned water chestnuts,
• 2 ea Garlic cloves, minced
• -- drained, rinsed, sliced
• 2 lg Leeks, sliced
• 6 c Vegetable stock
• 1 md Carrot, sliced very thinly
• 2 tb Tamari
• -- into matchsticks
• 1 tb Rice vinegar
• 10 oz Fresh spinach, washed &
• Salt & pepper
• -- stemmed
• Strips of 5-spice tofu

Directions

1. Heat a wok or heavy soup pot on high heat for 30 seconds.
2. Add the oil & swirl to coat.
3. Add garlic, leeks, carrots & lower to a simmer & cook, covered for 10 minutes.
4. Stir occasionally.
5. Uncover wok, increase heat to high & add spinach & water chestnuts.
6. Stir-fry for 2 minutes.
7. Lower heat to medium.
8. Add warmed stock, tamari & rice vinegar.
9. Season to taste.

Directions

1. Heat through but do not boil.
2. Serve immediately, garnished with tofu strips.

Directions

1. "Sundays at Moosewood Restaurant Cookbook"

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