meal components: veggie + 1/2 fruit
- Place chopped leeks, ginger, and garlic in large stockpot with splash of chicken broth. Saute for about 6 minutes, allowing veggies to brown after stock has dissolved.
- Add remaining stock to pot with clementine slices, zest, bay leaf, salt, pepper and tarragon. Simmer over medium low for 20 minutes.
- Remove bay leaf and puree soup in food processor or blender.
- Garnish with parsley and serve hot
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