Preparation:
Sauté chopped onion and leeks with oil in a heavy saucepan over medium-low
heat, until onion is transparent. Stir in remaining vegetables (minus
parsley), stock, salt, pepper and Tabasco sauce. Cover and simmer for 30
minutes or until vegetables are tender. Cool, add yogurt then purée in a
blender or food processor until slightly chunky. Return to the saucepan, add
milk and parsley then simmer for 10 minutes without boiling. Serve with
crackers or croutons.
8 Servings |
