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Suggest a better descriptionMelt the butter in a soup pot, add the leeks and cook until tender, about 5 minutes. Dust the leeks with the flour and cook for 2 minutes. Stir in the potatoes and stock. Bring to a boil, reduce the heat and simmer for 25 minutes. Remove from the heat and allow to cool slightly. Puree until smooth. Stir in the milk and cream and season. Chill for 2 hours, season and serve garnished with chopped chives. This recipe yields about 10 eight-ounce portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2182 broadcast 04-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-17-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 8 servings | ||
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Calories: 187 | ||
Calories from Fat: 117 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 39.9mg | 12 % | |
Sodium 384.3mg | 13 % | |
Potassium 290.3mg | 8 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 10.4g | ||
Protein 7g | 10 % | |
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: 187
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