---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPINACH & LEEK SOUP
  Categories: Chinese, Soups, Appetizers
       Yield: 4 servings
  
   1 1/2 tb Peanut oil
       2    Garlic cloves, minced
       2 lg Leeks, sliced
       1 md Carrot, sliced very thinly
            -- into matchsticks
      10 oz Fresh spinach, washed &
            -- stemmed
     1/2 c  Canned water chestnuts,
            -- drained, rinsed, sliced
       6 c  Vegetable stock
       2 tb Tamari
       1 tb Rice vinegar
            Salt & pepper
            Strips of 5-spice tofu
  
   Heat a wok or heavy soup pot on high heat for 30
   seconds. Add the oil & swirl to coat.  Add garlic,
   leeks, carrots & lower to a simmer & cook, covered for
   10 minutes. Stir occasionally. Uncover wok, increase
   heat to high & add spinach & water chestnuts. Stir-fry
   for 2 minutes. Lower heat to medium.  Add warmed
   stock, tamari & rice vinegar. Season to taste.
   
   Heat through but do not boil.  Serve immediately,
   garnished with tofu strips.
   
   “Sundays at Moosewood Restaurant Cookbook”
  
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