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Categories:Viewed: 9 - Published at: 9 years ago
Ingredients
- 1 tsp. oil
- 3 medium leeks (white only) or 3 c. thinly sliced leeks
- 1 lb. carrots, thinly sliced
- 1/2 lb. small, thin skinned potatoes, thinly sliced
- 2 large ribs celery, thinly sliced
- 5 c. vegetable stock or water
- 1 1/4 tsp. dried tarragon
- 1 to 2 tsp. light Miso (sweet white is excellent)
Method
- Heat oil in cooker.
- Saute leeks for 2 minutes.
- Add carrots, potatoes, celery, stock and tarragon.
- Cook on stove top for 25 to 30 minutes, until vegetables are soft.
- (Bring to a boil, then simmer, covered).
- Or, if using pressure cooker, maintain pressure at high for 5 minutes.
- Reduce pressure with quick release method. Puree soup in batches in blender or food processor.
- Add tablespoon of Miso into final batch.
- Return to cooker to reheat. Garnish with 1/4 cup chopped watercress and croutons before serving.
