Cream of Leek soup with puffed pastry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/4 pounds leeks1/4 cup butter1/4 cup of onion1 celery rib chopped10 cups chicken broth1/2 cup chopped flat leaf parsley1 teaspoon salt1/2 teaspoon pepper1 cup heavy cream4 ounces of shredded Havarti Cheese4 ounces shredded cheddar cheese
makes 8 1-cup servings.
Clean leeks and coarsely chop. Reserve a small amount of green for garnish.
In a large soup pot:
Melt butter and cook chopped onion, chopped celery rib, and the leeks until soft but not brown.
Add chicken broth and bring to boil.
Add havarti and cheddar cheese and stir
Simmer for 1 hour, skimming if necessary.
Process in a food processor until smooth.
Reheat the soup, stir in chopped parsley, the reserved leeks.
Salt and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user POLYANASUNSHINE.
Clean leeks and coarsely chop. Reserve a small amount of green for garnish.
In a large soup pot:
Melt butter and cook chopped onion, chopped celery rib, and the leeks until soft but not brown.
Add chicken broth and bring to boil.
Add havarti and cheddar cheese and stir
Simmer for 1 hour, skimming if necessary.
Process in a food processor until smooth.
Reheat the soup, stir in chopped parsley, the reserved leeks.
Salt and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user POLYANASUNSHINE.
Nutritional Info Amount Per Serving
- Calories: 314.4
- Total Fat: 24.9 g
- Cholesterol: 121.8 mg
- Sodium: 825.5 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.4 g
- Protein: 11.5 g
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