Leek and Wensleydale Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
100g Wensleydale Cheese, crumbled4 Oxo vegetable stock cubes400g Leeks, cleaned and sliced thinly3 medium onions, chopped finely3 large carrots, chopped finely2 large stalks of celery, chopped finely50g butter, salted300ml Milk 1% fat300ml WaterSalt and ground black pepper to taste
Melt the butter in a large non stick pan and sweat all the vegetables until the onions are transparent.
Add salt and pepper to taste.
Add stock cubes, milk and water and bring to the boil. Simmer gently for 20 minutes until carrots are tender.
Remove from heat and drain vegetables from the liquor, retaining both and allow to cool.
Add the crumbled cheese to the vegetables and liquidize to your desired consistency, then mix with the liquor again and re-heat to serve.
Serving Size: makes 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user 1954MARG.
Add salt and pepper to taste.
Add stock cubes, milk and water and bring to the boil. Simmer gently for 20 minutes until carrots are tender.
Remove from heat and drain vegetables from the liquor, retaining both and allow to cool.
Add the crumbled cheese to the vegetables and liquidize to your desired consistency, then mix with the liquor again and re-heat to serve.
Serving Size: makes 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user 1954MARG.
Nutritional Info Amount Per Serving
- Calories: 172.9
- Total Fat: 9.7 g
- Cholesterol: 15.4 mg
- Sodium: 366.9 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.7 g
- Protein: 6.0 g
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