Leek and Carrots Soups with Croutons

Name: Leek and Carrots Soups with Croutons
Prep time: 30 min
Total time: 30 min
Cuisine: European
Ingredients: 5 tb Butter ; divided; 4 Leeks ; trimmed green parts; 4 Carrots ; thinly sliced; 2 Ribs celery ; sliced; 1 sm Bell pepper ; diced; 1 ts Lemon zest ; grated; 1/2 ts Dried thyme; 1/2 ts Pepper ; dived; 3 13.75-oz cn Chicken broth; 6 sl Bread; 1/4 ts Salt; Fresh parsley ; chopped, opt

1 step

Prep:30min

Updated at: Tue, 03 Oct 2023 17:23:55 GMT

Nutrition balance score

Unbalanced

Nutrition per serving

Calories98 kcal (5%)

Total Fat7.4 g (11%)

Carbs7.1 g (3%)

Sugars3 g (3%)

Protein1.7 g (3%)

Sodium647.8 mg (32%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

5 tbButter

2 ribscelery

1 smBell pepper

1 tsLemon zest

0.5 tsdried thyme

0.5 tsPepper

dived

3 x 13.75 ozChicken broth

6 slBread

0.25 tssalt

Fresh parsley

chopped, opt

Instructions

Step 1

In pot melt 2 tbsp. butter over medium-low heat. Add leeks, carrots, celery, diced pepper, zest, thyme and 1/4 tsp. pepper. Cover; cook, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in broth. Bring to a simmer; cook 10 minutes. Meanwhile, position over rack about 6" from heat source; preheat broiler. Melt remaining butter. In large bowl toss bread cubes, salt and remaining pepper with butter. Spread on ungreased baking sheet. Broil, turning once, until crisp and golden, about 5 minutes. Sprinkle soup with parsley, if desired. Top with croutons just before serving.