| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 6 | Servings | |
INGREDIENTS
| 3 | Leeks | |
| 1 | lb | Potatoes |
| 50 | g | Butter |
| 1 | Milk | |
| 1 | Water | |
| Coarse salt, pepper |
INSTRUCTIONS
source :La bonne cuisine francaise by M.C Bisson preparation 10 minutes cooking time 1 hour Ingredients for 6 pers. Clean the leek, peel the potatoes and wash. In a BIG pot, place the leek cut in pieces of 3-4 cm, and the diced potatoes, Cover with water and milk. Add 1 Tsp of coarse salt and pepper to taste. Cook until boil, then reduce the flame and cover, and continue cooking 1 hour. Puree the soup in a blender. Place the butter in the serving dish, and add the hot soup. Secret : Do not use the green parts of the leek in winter, the strong flavour affects the taste of the soup. Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@netvision.net.il> on Oct 17, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 231
Calories From Fat: 92
Total Fat: 10.4g
Cholesterol: 31.7mg
Sodium: 100.1mg
Potassium: 642.7mg
Carbohydrates: 27.8g
Fiber: 2.5g
Sugar: 11g
Protein: 7.9g