Try this Creamy Leek Soup recipe, or contribute your own.
Suggest a better description1. Cut off roots of leeks and slice down the middle. Rinse under cold water to remove dirt from between the leaves. Discard brown or tough outer leaves and coarsely chop white and pale green parts. 2. In a large pot with lid, melt butter over medium heat. Add leeks and garlic and saut for 5 minutes, or until leeks start to soften. Pour in hot broth or water, cover, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes. 3. In a blender (or, using a hand blender, directly in the pot) puree soup until smooth. Pour through a strainer into a large bowl, if desired, for a smoother texture. 4. Return to pot and whisk in sour cream, if desired. Season to taste with salt and pepper and warm through. MC_Busted by Karen C. Greenlee By "Karen C. Greenlee"
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.9mg | 1 % | |
Potassium 3mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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