Spinach & leek soup
Spinach Chinese Soups Appetizers Leeks
Last updated 6/12/2012 1:02:30 AM. Recipe ID 26082. Report a problem with this recipe.
Title: Spinach & leek soup
Categories: Chinese, Soups, Appetizers
Yield: 4 servings
1 1/2 tb Peanut oil
2 ea Garlic cloves, minced
2 lg Leeks, sliced
1 md Carrot, sliced very thinly
-- into matchsticks
10 oz Fresh spinach, washed &
1/2 c Canned water chestnuts,
-- drained, rinsed, sliced
6 c Vegetable stock
2 tb Tamari
1 tb Rice vinegar
Salt & pepper
Strips of 5-spice tofu
Heat a wok or heavy soup pot on high heat for 30 seconds. Add the
oil & swirl to coat. Add garlic, leeks, carrots & lower to a simmer
& cook, covered for 10 minutes. Stir occasionally. Uncover wok,
increase heat to high & add spinach & water chestnuts. Stir-fry for
2 minutes. Lower heat to medium. Add warmed stock, tamari & rice
vinegar. Season to taste.
Heat through but do not boil. Serve immediately, garnished with tofu
"Sundays at Moosewood Restaurant Cookbook"
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