Ingredients
1 cup sliced leeks
2 tsp reduced-calorie margarine
2 cup low-sodium chicken broth
6 oz cubed pared potatoes
1/4 tsp salt
1/8 tsp black pepper
1 cup drained canned corn
2 tbsp chopped fresh dill
2 tsp grated parmesan cheese
3 drops liquid red pepper sauce
Directions
1. Combine the leeks and margarine in a 2-quart casserole. Microcook
on High for 3 to 4 minutes, stirring once, until tender.
2. Add the broth, potatoes, salt and pepper. With vented cover,
microcook on High, for 4 minutes, stirring twice.
3. Add the corn, dill, Parmesan cheese , and pepper sauce; stir
well. With vented cover, microcook on High for 3 to 4 minutes until
potatoes are tender. Let stand, covered, for 3 minutes before
serving.
Makes 4 servings.
Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211 mg Sodium 20 g
Carbohydrates; 1 mg Cholesterol
[WEIGHT WAtCHERS MAGAZINE; Jan 1990]
Posted by Fred Peters.
Servings: 4 servings
Chunky Potato-Leek Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable; Weight Watchers
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into distant history, in truth as far back into history as the Egyptians, and possibly even further. Interesting though that is, in the main part, these old recipes were just basic hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents which described recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient cooks were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs such as basil, rue and parsley. Moving on, we find a couple of interesting cookery books from the 1300s ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that is served today, but instead descriptions of the types of food on the tables of the rich and powerful of the period. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including spices such as basil and coriander. These new foods and tastes prompted a surge in books on cookery, the majority of which are now in academic collections. By the time we get to the twentieth century, cookbooks are increasing in popularity due to higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Chunky Potato Leek Soup recipe.
