Potato Leek Soup

Lemon Lentil Soup

Leeks
Their mellow flavor makes a wonderful soup as the weather turns colder. Serve with rye bread.

Potato Leek Soup

Serves 6

2 Tbs. butter

4 leeks, white parts only, thinly sliced

5 large potatoes, peeled and diced

4 cups water

1 tsp. salt

2 Tbs. fresh chopped dill

1/2 tsp. caraway seeds

Freshly ground pepper, to taste

1-1/2 cups milk

Nonfat sour cream

In a large heavy pot, melt butter. Sauté leeks for 5 minutes. Add potatoes, water, 1 tsp. salt, dill, caraway, and pepper to taste, and simmer, covered, for 30 minutes. Add milk, and heat through gently. Do not boil. Serve with a dollop of nonfat sour cream.

Lemon Lentil Soup

Serves 6-8

1-1/2 cups green lentils, picked over and rinsed

4 cups low sodium vegetable broth

1-1/2 tsp. dried oregano

1 bay leaf

1 Tbs. olive oil

1 large onion, finely chopped

2 cloves garlic, minced

1 stalk celery, minced

1 large carrot, diced

In a large pot, combine lentils, broth, oregano, and bay leaf. Bring mixture to a boil, then reduce heat and simmer for about 20 minutes, until lentils are tender. Meanwhile, heat olive oil in a large non-stick skillet over medium heat. Add onion, garlic, celery, and carrot, and cook until tender, about 8 minutes. Add cooked vegetables to lentil mixture. When stew has finished simmering, remove bay leaf. Stir in lemon peel, lemon juice, and fresh dill. Add salt and pepper, to taste. Serve stew with a sprinkling of crumbled feta and a lemon slice.

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