Vichyssoise soup (leek and potato)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large potato, peeled & sliced3 medium leeks, trimmed & sliceda little buttera little olive oil2 cups water1 cup milksalt, pepper & fresh parsley to taste
1. Melt butter with oil. Fry leeks & potatoes for 10 mins
2. Add water to pan with leeks & potatoes. SImmer for 10-20 mins until vegetables tender.
3. Puree in a blender or with hand blender, then stir in milk.
4. Season to taste. Ideally use white pepper as black adds unappealing black specks to the soup.
Recipe serves 6.
If you like, add a swirl of cream or natural yoghurt to the soup before serving. Lovely as a hot or cold soup.
Number of Servings: 6
Recipe submitted by SparkPeople user MYSTERYMOTH.
2. Add water to pan with leeks & potatoes. SImmer for 10-20 mins until vegetables tender.
3. Puree in a blender or with hand blender, then stir in milk.
4. Season to taste. Ideally use white pepper as black adds unappealing black specks to the soup.
Recipe serves 6.
If you like, add a swirl of cream or natural yoghurt to the soup before serving. Lovely as a hot or cold soup.
Number of Servings: 6
Recipe submitted by SparkPeople user MYSTERYMOTH.
Nutritional Info Amount Per Serving
- Calories: 114.6
- Total Fat: 2.8 g
- Cholesterol: 7.0 mg
- Sodium: 228.6 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 2.5 g
- Protein: 3.5 g
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