- Recipes Home
- Interest Groups
Soy Bean Soup, Bistro Style Recipe
|Leeks/2 medium onions||6 Medium, chopped|
|Onion||1 Small, chopped|
|Stalk celery||1 Large, sliced|
|Carrot||1 Medium, thinly sliced|
|Turnip||1 Medium, peeled and diced|
|Cooked soybeans||2 1⁄2 Cup (40 tbs)|
|Vegetable stock||4 Cup (64 tbs)|
|Thyme leaves||1⁄4 Teaspoon|
|White pepper||To Taste|
|Milk/Half and half / light cream||1 Cup (16 tbs)|
|Chopped watercress/Parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2030 Calories from Fat 742
% Daily Value*
Total Fat 86 g132.8%
Saturated Fat 33.5 g167.4%
Trans Fat 0 g
Cholesterol 119.4 mg
Sodium 2693.8 mg112.2%
Total Carbohydrates 246 g82.1%
Dietary Fiber 59.7 g238.7%
Sugars 80.9 g
Protein 100 g199.1%
Vitamin A 604.5% Vitamin C 340.7%
Calcium 148.8% Iron 257.6%
*Based on a 2000 Calorie diet
Slit each leek lengthwise, rinse between layers, then thinly slice.
In a 5-quart pan over medium heat, melt butter.
Add leeks and onion (or use all onion), celery, and carrot.
Cook, stirring, until onion is soft (about 10 minutes).
Add turnip, soybeans, stock, and thyme.
Reduce heat; cover and simmer until vegetables are tender (about 40 minutes).
In a blender or food processor, puree soup, a portion at a time, until smooth.
Return soup to pan.
Add salt and pepper to taste.
Stir in milk and reheat without boiling.
Garnish with watercress and lemon slices.