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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Vegetarian Times. Ingredients:
1 tablespoon olive oil |
4 medium leeks, rinsed well and sliced (white and pale green parts) |
3 garlic cloves, minced |
2 tablespoons whole wheat flour |
1/2 cup tomato juice |
4 cups vegetable stock or 4 cups canned broth |
1/2 cup diced tomato |
1 teaspoon honey |
1/4 cup finely chopped fresh tarragon (reserve a few sprigs for garnish) |
salt & freshly ground black pepper |
Directions:
1. In large pot, heat oil over medium heat. Add leeks and garlic and cook, stirring often, until leeks are soft, about 5 minutes. Add flour and cook, stirring constantly over low heat 2 to 3 minutes.
2. Slowly stir in tomato juice, stock and tomatoes. Cook until mixture thickens, about 5 minutes. Add honey or rice syrup and tarragon. Cover and cook 10 minutes. Season with salt and pepper. Ladle into serving bowls.
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