Melt 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 - email@example.com ~or- MAD-SQUAD@prodigy.net 04-17-1998 Recipe by: Emeril Lagasse
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (275g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 117 (63%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.