Try this Cold Garlic Potato Soup recipe, or contribute your own.
Suggest a better descriptionIn a heavy saucepan cook the leek and the garlic with salt and pepper to taste in the oil over moderately low heat, stirring, until the leek just begins to soften, add the potato, peeled and cut into 1-inch pieces, and the broth, and simmer the mixture, covered, for 10 to 15 minutes, or until the potato is very tender. In a blender puree the mixture in batches, transferring the soup as it is pureed to a metal bowl set in a larger bowl of ice and cold water. Let the soup cool, stirring occasionally, for 15 minutes, or until it is cold, stir in the cream, the chives, and salt and pepper to taste, and divide the soup between 2 bowls. Makes about 3 1/2 cups, serving 2. Gourmet July 1992
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Serving Size: 1 Serving (900g) | ||
Recipe Makes: 1 | ||
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Calories: 366 | ||
Calories from Fat: 118 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 30.6mg | 9 % | |
Sodium 2356.3mg | 81 % | |
Potassium 1302.7mg | 34 % | |
Total Carbohydrate 55.5g | 16 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 51g | ||
Protein 10.2g | 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: 366
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