HUNGARIAN LEEK SOUP Recipe
Ingredients
| Salt | To Taste | |
| Pepper | To Taste | |
| Leeks | 6 Large, diced | |
| Butter | 2 Ounce | |
| Vegetable stock | 4 Pint | |
| Corn flour | 1 Ounce | |
| Cold water | 100 Milliliter | |
| Potatoes | 1 1⁄2 Pound | |
| Parsley | 1 Tablespoon, chopped (For garnishing) |
Nutrition Facts
Serving size: Complete recipe
Calories 2148 Calories from Fat 453
% Daily Value*
Total Fat 52 g79.7%
Saturated Fat 30 g150%
Trans Fat 0 g
Cholesterol 121.9 mg40.6%
Sodium 4406.5 mg183.6%
Total Carbohydrates 405 g134.9%
Dietary Fiber 57.3 g229.1%
Sugars 71 g
Protein 40 g80%
Vitamin A 614.1% Vitamin C 592.7%
Calcium 111.1% Iron 231.5%
*Based on a 2000 Calorie diet
Directions
1. In a pan, melt butter.
2. Add leeks and glaze it.
3. Add potatoes and vegetable stock and simmer until it becomes tender.
4. Strain. Return to pan and reheat.
5. Add seasonings. If the soup is thin, add a paste of corn flour mixed with cold water to it.
6. Simmer for 5 minutes.
SERVING
7. Serve Hungarian Leek Soup topped with parsley. This soup can be made with onions in place of leeks.
Chef
