Try this Potato Soup with Broccoli And Leeks recipe, or contribute your own.
Suggest a better descriptionIn soup pot, heat the olive oil Mix in leeks and cook slowly till leeks are soft. Blend in the flour and cook a few seconds. Take the pot off the heat. Add 1/2 c. of the chicken broth and blend in thoroughly. Add remaining broth, potatoes, salt and pepper. Bring to a boil, lower the heat and simmer, partly covered, for about 3/4 of an hour (or until the potatoes are tender). Meanwhile, steam the broccoli till tender and set aside. Pour cooked potatoes and their liquid into the blender and puree till almost smooth. Put the mixture back in the pot and add 1 c. parve milk. Blend well. If the soup is too thick, add 1/4 c. parve milk at a time till it reaches the consistency you prefer. Mix in the broccoli and correct the seasoning. This recipe is based on one found in Eaters Choice, by Dr. Ron Goor and Nancy Goor (3rd edition, Houghton Mifflin, c1992). It may not be strictly for Hanukkah, but it is tasty, especially on a cold winter day. Posted to JEWISH-FOOD digest by Sandy Loeffler
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Serving Size: 1 Serving (995g) | ||
Recipe Makes: 1 servings | ||
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Calories: 180 | ||
Calories from Fat: 66 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 3312.6mg | 114 % | |
Potassium 899.9mg | 24 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 16.1g | ||
Protein 10.8g | 15 % | |
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: 180
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