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Add a photoServings: 8
Ingredients
- 5 Tbsp. Butter or possibly margarine, divided
- 4 x Leeks, trimmed green parts thinly sliced (1 lb.)
- 4 x Carrots, thinly sliced
- 2 x Ribs celery, sliced
- 1 sm Red or possibly green pepper, diced
- 1 tsp Lemon zest, grated
- 1/2 tsp Dry thyme
- 1/2 tsp Pepper, dived
- 3 can Chicken broth, (13 3/4 ounce)
- 6 slc Bread, about 6 ounce.
- 1/4 tsp Salt
- Â Â Fresh parsley, minced, opt
Directions
- In pot heat 2 tbsp. butter over medium-low heat. Add in leeks, carrots, celery, diced pepper, zest, thyme and 1/4 teaspoon pepper. Cover; cook, stirring occasionally, till vegetables are tender, about 15 min. Stir in broth. Bring to a simmer; cook 10 min. Meanwhile, position over rack about 6" from heat source; preheat broiler. Heat remaining butter. In large bowl toss bread cubes, salt and remaining pepper with butter. Spread on ungreased baking sheet. Broil, turning once, till crisp and golden brown, about 5 min. Sprinkle soup with parsley, if you like. Top with croutons just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 8 servings | |
| Calories 174 | |
| Calories from Fat 82 | 47% |
| Total Fat 9.26g | 12% |
| Saturated Fat 5.1g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 561mg | 23% |
| Potassium 285mg | 8% |
| Total Carbs 18.23g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.05g | 1% |
| Protein 4.95g | 8% |
