Wild Leek and Potato Soup
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 107 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 14 mg |
| sodium | 237 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 6 |
| vit A | 5 |
| vit C | 10 |
| folate | 9 |
Wild leeks have a nice garlicky flavour in comparison to regular leeks, so this simple soup needs few ingredients to taste delicious, either hot or chilled.
Ingredients
Preparation
In large pot, melt butter over medium-low heat; cover and cook leeks, stirring occasionally, until tender, 7 minutes.
Stir in potato and sa< cook, stirring, for 2 minutes.
Add 6 cups (1.5 L) water; bring to boil. Reduce heat and simmer, covered, until potato is tender, about 30 minutes. Let cool for 10 minutes.
In blender, purée soup in batches; press through fine sieve into clean pot to extract all liquid. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Stir in cream; gently heat until steaming.
Stir in potato and sa< cook, stirring, for 2 minutes.
Add 6 cups (1.5 L) water; bring to boil. Reduce heat and simmer, covered, until potato is tender, about 30 minutes. Let cool for 10 minutes.
In blender, purée soup in batches; press through fine sieve into clean pot to extract all liquid. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Stir in cream; gently heat until steaming.
Source : Canadian Living Magazine: May 2009
- Keywords : Soup; Leeks; Potatoes; Cream; Boil; Food Processor; Make-Ahead;
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