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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2009
MethodIn large pot, melt butter over medium-low heat; cover and cook leeks, stirring occasionally, until tender, 7 minutes.
Stir in potato and salt; 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.
Nutritional facts Per each of 6 servings: about
- Sodium 237 mg
- Protein 2 g
- Calories 107.0
- Total fat 5 g
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
- Iron 6.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 10.0