1. In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown. 2. Add potato, carrots and squash; cook and stir 2 or 3 minutes. 3. Add stock; cover and simmer about 20 minutes or until vegetables are tender. 4. Puree in food processor or blender until very smooth. Return to saucepan. (Can be made ahead and frozen to this point). 5. Stir in cream to desired consistency. Add wine if desired. Heat slowly until very hot (do not boil). 6. Taste and season with salt and pepper. Serve garnished with a sprinkle of chives or green onions and a little grated carrot. Notes: Use white part only of the leeks. Recipe by: rec.food.recipes Posted to recipelu-digest Volume 01 Number 371 by RecipeLu
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (287g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 95 (59%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 27.5mg||8 %|
|Sodium 424.3mg||15 %|
|Potassium 281mg||7 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 9.9g|
|Protein 6.3g||9 %|
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: 162
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!