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Cream Of Leek And Potato Soup Recipe
|Leeks||3 (Use The White Part Only)|
|White stock||8 1⁄2 Cup (136 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chervil/Parsley||2 Cup (32 tbs)|
Calories 356 Calories from Fat 138
% Daily Value*
Total Fat 16 g24.2%
Saturated Fat 8.2 g40.9%
Trans Fat 0 g
Cholesterol 72.3 mg
Sodium 633.1 mg26.4%
Total Carbohydrates 44 g14.7%
Dietary Fiber 5.9 g23.6%
Sugars 6.3 g
Protein 15 g29.8%
Vitamin A 68.6% Vitamin C 70.3%
Calcium 26.4% Iron 40%
*Based on a 2000 Calorie diet
2 In a pan, melt the butter. When hot add the leek slices. Soften them a little in the covered pan, stirring frequently over gentle heat.
3 Take the pan off the heat and pour in the stock. Return to the heat and bring to a boil again. Add salt and pepper. Put in the potato quarters, cover the pan, reduce the heat and simmer about 20 minutes till tender. Then puree in a blender or work through a strainer or food mill.
4 In a bowl blend the cream and egg yolk together, then stir in some of the hot soup. Return this mixture to the soup. Stir and adjust the seasoning, adding plenty of pepper. Heat gently for a few moments but do not boil.
5 Meanwhile, wash and dry the chervil or parsley, then chop it finely.
6 Pour the soup into a heated tureen. Sprinkle with the chopped herbs and serve