Vegetarian Cock-A-Leekie Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
you could also make this with cooked real chicken and normal chicken broth. this is a nice mild soup for spring or summer. serve with fresh, not-sweet bread and a mojito or chilled white or rose wine. Ingredients:
4 large leeks |
5 cups water |
1 vegetarian chicken bouillon cube |
1 tablespoon dill |
1/4 teaspoon nutmeg |
3 garlic cloves |
1 -3 teaspoon salt, to taste |
pepper, to taste |
3 celery ribs |
3 white mushrooms |
1 1/2-2 cups vegetarian chicken pieces |
1 cup whipping cream |
3 tablespoons cornstarch |
1 cup instant brown rice |
Directions:
1. cut off most of the green ends of the leeks and slice in half lengthwise, leaving the root end intact to keep them all together. chop into 1/2 inch slices and toss in a strainer, wash well to break up and get rid of sand/dirt.
2. chop celery and mushrooms, mince garlic, and combine with leeks, water, broth cube, and spices in a stock pot.
3. bring to a boil and simmer for about 10-15 min or until leeks and celery are soft. in the mean time dice up the chicken .
4. add chicken and rice, simmer until rice is cooked, about 5-10 min.
5. mix corn starch with cold cream and add to soup, stirring well.
6. simmer until thickened and warmed through.
|
|