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French Breakfast Soup Recipe
|Diced peeled potatoes||4 Cup (64 tbs) (Raw Variety)|
|Milk||1 Quart, scalded|
|White pepper||To Taste|
|Minced parsley/Minced chives||1 Tablespoon|
Serving size: Complete recipe
Calories 1508 Calories from Fat 506
% Daily Value*
Total Fat 57 g87.6%
Saturated Fat 33.3 g166.7%
Trans Fat 0 g
Cholesterol 159.1 mg53%
Sodium 975.3 mg40.6%
Total Carbohydrates 211 g70.4%
Dietary Fiber 21 g84.1%
Sugars 76.2 g
Protein 49 g98.4%
Vitamin A 239.7% Vitamin C 156.8%
Calcium 144.7% Iron 95.5%
*Based on a 2000 Calorie diet
Chop white part and about 2 inches of the tender green.
Chop onion coarsely.
Cook leek and onion in butter in large heavy pot until soft but not brown.
Add potato, water and 1 1/2 teaspoons salt.
Bring to boil, cover and cook 30 minutes, or until tender.
Put mixture through food mill or whirl in blender 2 cups at a time, until smooth.
Heat quickly to boiling and add hot milk.
Season to taste.