Weekend Wonder Stripped Leek Soup

 

I've been reading the book The Clean Eat Diet - Stripped by Tosca Reno and in there she has a recipe for Leek Soup.  She suggests eating this soup on the weekend to stay on track and even loose a few pounds with very little effort. 

 






INGREDIENTS:

• 6 good sized leeks
• 1 medium sized onion coarsely chopped
• 6 cloves of garlic peeled and passed through a garlic press
• 6 cups of water

 

TO MAKE:

1. Chop and rinse leeks.  Place leeks in a soup kettle
2. Add chopped onion and garlic to leeks.  Add 6 cups of water. If the vegetables are not covered with the water add more. 
3. Bring soup to a boil on the stove.  Once mixture is boiling, reduce heat and let simmer for 30 minutes.  Remove from heat and puree mixture using a blender.  Do not add seasonings or salt.
4. Serve soup hot.  Store in refrigerator for up to three days.

 
If you are like me and have NEVER even picked up a leek before, here are some chopping and cleaning tips (I was totally clueless)
 
Begin by trimming off the root end.  Then remove the darkest green part of the leek, this tends to be about 6 inches of tough green leafy part.  Wash leek well because there tends to be lots of dirt trapped between the tightly packed layers.  Chop the remaining leek into rounds and place in a colander.  Rinse the chopped leeks very well - use your hands to mix them so you are sure to remove all the dirt.