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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | olive oil |
| 3 Tasse | leeks diced |
| 3 Tasse | Peeled Diced Red Potato |
| 2 Tasse | water |
| 2 Esslöffel | white wine dry |
| 2 | Vegetarian Bouillon; Cubes |
| 4 Tasse | Nonfat Soy Milk; Or Nonfat Milk |
| 1/4 Tasse | basil minced, fresh |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
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Heat oil in Dutch oven over med-high heat. Add leek and potato, saute 5 min. Add water, wine, and bouillon; bring to a boil. Cover, reduce heat and simmer 25 min or until vegetables are tender. Coarsely mash potato mixture using a potato masher. Add soy (or nonfat) milk and remaining ingredients; cook over low heat 10 min or until thoroughly heated (do not boil).
Points: 3 Exchanges 1 1/2 Starch, 1/2 Fat
This was excellent!! A change we would make ... we prefer thicker potato soups so we would have only used 1 - 2 C milk.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie. Com>
Sod 524mg Cff 18.1%
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