Читать книгу The Tofu Cookbook: Over 150 quick and easy recipes - Leah Leneman - Страница 15
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ОглавлениеTofu transforms a classic French recipe, which would make a good starter for a dinner party.
| IMPERIAL/METRIC | AMERICAN | |
| 4 | leeks | 4 |
| 1 | onion | 1 |
| 2 oz (55g) | vegetable margarine | ¼ cup |
| 1 lb (455g) | potatoes | 1 lb |
| 1 tbs | paprika | 1 tbs |
| 1¾ pints (990ml) | vegetable stock or water | 4 cups |
| 3 tbs | soy sauce | 3 tbs |
| as required | freshly ground black pepper | as required |
| ½ lb (225g) | soft or medium tofu | 1 cup |
| as required | chopped chives or | as required |
| spring onions (scallions) |
1 Chop the leeks and onion finely. Sauté in the margarine for 15–20 minutes over a low heat until tender.
2 Peel the potatoes, or leave the skins on if preferred, and dice them. Add them to the saucepan with the stock or water, soy sauce, and black pepper. Bring to the boil, then cover and simmer for about 20 minutes, until the potatoes are soft. Cool slightly.
3 Put the mixture into a liquidizer with the tofu, and blend thoroughly.
4 Chill, and serve sprinkled with chopped chives or spring onions (scallions).
