Recipe - Leek And Carrots Soups With Croutons

5 tablespoon Butter or margarine; divided
4 Leeks; trimmed green parts
thinly cut or sliced up (1 lb.)
4 Carrots; thinly cut or sliced up
2 Ribs celery; cut or sliced up
1 small Red or green pepper; minced
1 teaspoon Lemon zest; grated
One half teaspoon Dried thyme
One half teaspoon Pepper; dived
3 cn Chicken broth; (13 Three fourths oz)
6 sl Bread; about 6 oz.
One fourth teaspoon Salt
Fresh parsley; chopped; opt

In pot melt 2 tbsp. butter over mediumlow heat. Add leeks, carrots,
celery, minced pepper, zest, thyme and One fourth tsp. pepper. Cover; cook,
stirring occasionally, until vegetables are tender, about 15 minutes. Stir
in broth. Bring to a simmer; cook 10 minutes. Meanwhile, position over rack
about 6" from heat source; preheat broiler. Melt remaining butter. In large
bowl toss bread cubes, salt and remaining pepper with butter. Spread on
ungreased baking sheet. Broil, turning once, until crisp and golden, about
5 minutes. Sprinkle soup with parsley, if desired. Top with croutons just
before serving. Per serving: 184 cals; 6 g protein; 9 g fat; 20 mg chol; 20
g carbs; 663 mg sodium. Formatted by Mary Wilson (BWVB02B).

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Sep
20, 1998, converted by MM_Buster v2.0l.