Soy Bean Soup, Bistro Style Recipe
Ingredients
| 6 medium-size leeks, or 2 medium-size onions, chopped | ||
| Butter/Margarine | 3 Tablespoon | |
| Onion | 1 Small, chopped | |
| Stalk celery | 1 Large, sliced | |
| 1 medium-size carrot, thinly sliced | ||
| 1 medium-size turnip, peeled and diced | ||
| 2 1/2 cups cooked soybeans | ||
| Vegetable stock | 4 Cup (16 tbs) | |
| Thyme leaves | 1/4 Teaspoon | |
| Salt and white pepper | ||
| Milk | 1 Cup (16 tbs) | |
| 1/4 cup chopped watercress or parsley | ||
| Lemon slices | ||
Directions
Trim root ends and tough outer leaves from leeks.
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.
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.
Chef
