Leek And Carrots Soups With Croutons Recipe

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Servings: 8


Cost per serving $1.10 view details
  • 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 Fresh parsley, minced, opt


  1. 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 261g
Recipe makes 8 servings
Calories 185  
Calories from Fat 82 44%
Total Fat 9.31g 12%
Saturated Fat 5.11g 20%
Trans Fat 0.0g  
Cholesterol 34mg 11%
Sodium 564mg 24%
Potassium 318mg 9%
Total Carbs 20.81g 6%
Dietary Fiber 2.7g 9%
Sugars 2.76g 2%
Protein 5.22g 8%
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