Leek & Tarragon SoupSubmitted by: 1888MICHELLE
1 Tbs. olive oil
4 medium leeks (white and pale green parts), rinsed well and sliced
3 cloves garlic, minced
2 Tbs. whole wheat flour
1/2 cup tomato juice
4 cups vegetable stock or canned broth
1/2 cup diced tomatoes
1 tsp. honey or rice syrup
1/4 cup finely chopped fresh tarragon (reserve a few sprigs for garnish)
Salt and freshly ground black pepper to taste
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.
Number of Servings: 4
Recipe submitted by SparkPeople user 1888MICHELLE.