Vichyssoise soup (leek and potato)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vichyssoise soup (leek and potato) calories by ingredient
Introduction
Simple leek and potato soup with a fantastically leeky flavour Simple leek and potato soup with a fantastically leeky flavourNumber of Servings: 6
Ingredients
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1 large potato, peeled & sliced
3 medium leeks, trimmed & sliced
a little butter
a little olive oil
2 cups water
1 cup milk
salt, pepper & fresh parsley to taste
Directions
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.
Member Ratings For This Recipe
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MICHELLE_391
