Lizzy Creamy Wild Leek & Potato Soup
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
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.
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.
