Thursday, February 28, 2008

Creamy Potato-Leek Soup with Tofu

Source: Giant Book of Tofu Cooking

2 TB oil
½ cup chopped onion
3 cloves garlic, chopped
4 leeks, white & light green parts chopped
4-5 cups water
1 cup dry white wine
2 large potatoes, peeled & chopped
½ tsp pepper
1 tsp salt plus extra to taste
1 TB parsley flakes
16 oz. soft tofu, drained & mashed
 2 cups milk
¼ cup chopped green onion for garnish (optional)

1. In a large pot, saute the onion & garlic in oil; add the leeks & saute until tender
2. Add 4 cups water, wine, potatoes, pepper, salt, & parsley; add more water if needed to just cover vegetables.  Simmer for 40 minutes or until vegetables are tender.  Stir in tofu & milk.
3. Pour mixture into a blender in batches; mix until smooth & return to pot. Cook until heated through.

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