Herbed Leek And Potato Soup With Red Snapper

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1 cup	237ml	Thinly-sliced leeks
1 cup	237ml	Thinly-sliced fennel
4 cups	948ml	Boiling water
10 oz	284g	All-purpose potatoes - pared, and
		Cut into 1/2" pieces
1 tablespoon	15ml	Minced fresh thyme leaves
		(or 1 tspn dried thyme)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
10 oz	284g	Red snapper fillets - cut into 1 1/2"
		By 1" pieces
2 tablespoons	30ml	Minced fresh flat-leaf parsley
1/4 teaspoon	1.3ml	Hot pepper sauce

Recipe Instructions

In a large nonstick saucepan, heat oil; add leeks and fennel. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened.

Add water, potatoes, thyme, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat to low; simmer 15 minutes, until potatoes are just tender.

Add fish to potato mixture; stir to combine. Simmer 3 minutes, until fish flakes easily when tested with a fork. Stir in parsley and hot pepper sauce.

This recipe yields 4 servings.

Content per Serving:

calories .. 169 protein .. 11 g total fat .. 3 g

carbohydrates .. 18 g dietary fiber .. 2 g sodium .. 364 mg

cholesterol .. 26 mg calcium .. 68 mg

Source:
WEIGHT WATCHERS NEW 365-DAY MENU COOKBOOK by Weight Watchers International (c) 1996 - Macmillan, New York, NY - 424 pages - $29.95 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

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