Potato Leek Soup Shooters
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 29 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 5 g |
| fibre | 0 |
| chol | 1 mg |
| sodium | 119 mg |
| potassium | 73 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 3 |
| folate | 3 |
It's hard to believe that this velvety soup is nondairy. Serve in shot glasses or cappuccino cups – no spoons required.
Ingredients
Preparation
In same pan, cook leeks, onion, salt and pepper over medium heat, stirring occasionally, until softened, 8 minutes.
Add potatoes and wine; cook, stirring, until no liquid remains. Add broth and 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are softened, 20 minutes. Let cool slightly.
In blender in batches, purée until smooth. (Make-ahead: Let cool. Refrigerate soup and bacon in separate airtight containers for up to 2 days.)
To serve, reheat soup in saucepan over medium heat. Divide among twenty-four 2 oz (50 mL) heatproof glasses or cups. Garnish with bacon.
Additional information : Variation
Vegetarian Potato Leek Soup Shooters: Omit bacon; use 1 tbsp (15 mL) olive oil to cook leeks and onion. Replace chicken broth with vegetable broth. Garnish with minced fresh chives.
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Christmas; Appetizers; Potatoes; Bacon; Leeks; One-Pot; Food Processor; Make-Ahead;
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