| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Campanile | 4 | Servings | |
INGREDIENTS
| 4 | Potatoes | |
| 1 1/2 | Water. | |
| 2 | T | Groundnut oil. |
| 1 | T | Double cream, or creme |
| fraiche. | ||
| Salt, pepper. |
INSTRUCTIONS
Cut the leeks lengthways to remove any earth. Wash and chop them finely. Peel the potatoes and cut them in four. 2 Heat the oil in a saucepan and fry the leeks lightly, stirring frequently to prevent them burning. When they are soft and shiny, add the potatoes, cover with the water, and season. Cook for 30 minutes. 3 Blend in a liquidizer. Add a spoonful of cream to make the soup velvety. Campanile tip: When you have blended the soup, you can return it to the heat and cook 3 tablespoons of vermicelli in it. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Better to face the truth now, than after death”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 71
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.5mg
Potassium: 387.3mg
Carbohydrates: 16.1g
Fiber: 2g
Sugar: <1g
Protein: 1.9g