Recipe Archives->Vegetarian->Tofu Leek Soup

 
Veggy-ssoise
About 4-6 servings
 
1/4 cup light oil (peanut, safflower, etc.) or margarine
1 medium onion, chopped finely
4 leeks, white parts only, chopped finely
1 pound baking potatoes, diced (peeled or unpeeled)
4 cups vegetable broth or bouillon
3 Tablespoons tamari soy sauce
1/4 teaspoon ground black pepper, or to taste
1/2 pound soft tofu
chopped chives or scallions, green part only

Heat the oil or margarine in a large, heavy saucepan over low heat.
Add the onion and leeks and saute for 5-10 minutes until tender.
Add the diced potatoes to the pan, then stir in the broth, tamari
soy sauce, and black pepper. Bring to a boil, then cover and simmer
for about twenty minutes, or until the potatoes are soft. Cool
slightly.  Place the cooled mixture into a blender with the tofu,
and liquefy thoroughly. (You may have to do this in two or more
batches, depending on the size of your blender.) Chill in a covered
container for at least two hours, ladle into serving dish or
individual serving bowls, and sprinkle with the chopped chives or
scallions.

Printable version: tofu-leek-soup.txt.