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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 172.8
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 424.1 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 8.1 g
  • Protein: 7.1 g

View full nutritional breakdown of Lizzy Creamy Wild Leek & Potato Soup calories by ingredient
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Lizzy Creamy Wild Leek & Potato Soup

Submitted by: -THINQ-

Introduction

Modified from Leslie Cerier's 'Going Wild in the Kitchen', 2005; Square One publishers.
"Pureeing makes this soup creamy without dairy or soy milk."
Modified from Leslie Cerier's 'Going Wild in the Kitchen', 2005; Square One publishers.
"Pureeing makes this soup creamy without dairy or soy milk."

Number of Servings: 10

Ingredients

    2 tbsp evoo
    5 garlic cloves, thickly sliced
    4 c coarsely chopped potatoes
    4 c vegetable broth
    3 c cooked navy beans
    1 bay leaf
    3 c coarsely chopped wild leeks, including leaves
    1.5 tsp dried oregano
    1 tsp sea salt, or to taste
    .5 c coarsely chopped parsley

Directions

1. Place the oil in a 6-qt stockpot & warm over medium heat.
Add the garlic & potatoes, saute 5 minutes.
2. Add the broth, navy beans, & bay leaf; bring the ingredients to a boil, then reduce the heat to medium-low.
Simmer covered for about 20 minutes, or til the potatoes are soft.
3. Add the leeks (ramps) & oregano, & continue to simmer covered for 4 minutes or until the leeks turn bright green.
4. Stir in the sea salt.
5. Puree half the soup in a blender & stir it back into the pot.
6. Ladle the hot soup into bowls & garnish each with parsley before serving.

Serving Size: makes 10 svgs, 1 cup each

Number of Servings: 10

Recipe submitted by SparkPeople user THININSIDENQT2.






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