Broccoli Soup With Leeks
|Leeks||2 Small, trimmed|
|Cider vinegar||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs) (adjust quantity as required)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Onion||1 Small, chopped|
|Potato||1 , peeled and sliced|
|Chicken broth||1 Quart|
|Broccoli||2 Pound, trimmed (1 bunch)|
|Watercress||3 1⁄2 Ounce, rinsed, stemmed, and dried (1 bunch)|
|Heavy cream||1⁄4 Cup (4 tbs)|
1) Slice the leeks in half lengthwise and soak in the vinegar and enough water to cover for 20. Remove the leeks, rinse, dry, and chop.
2) Place the leeks, onions, salt and pepper in melted butter, and saute for 10 to 15 minutes or until the vegetables are very soft. Add the potatoes and broth and simmer uncovered for an additional 15 minutes.
3) Slice the broccoli stalks. Place the florets and sliced stalks in the soup and simmer for 12 minutes. Remove from the stove, add the watercress, and let stand for 3 minutes.
4) Blend the soup until smooth, gradually add the cream, and simmer until warm.
Serving size: Complete recipe
Calories 1533 Calories from Fat 772
% Daily Value*
Total Fat 88 g135.4%
Saturated Fat 53 g264.9%
Trans Fat 0 g
Cholesterol 243.5 mg81.2%
Sodium 4819.5 mg200.8%
Total Carbohydrates 167 g55.7%
Dietary Fiber 37.2 g148.9%
Sugars 40.9 g
Protein 45 g89.7%
Vitamin A 351.7% Vitamin C 1573.3%
Calcium 86.8% Iron 90.3%
*Based on a 2000 Calorie diet