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Leek Soup

chef.expert's picture
Ingredients
  White of leek 6 , cut into thin rounds
  White onion 1 , sliced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Potatoes 6 , peeled and sliced
  Chicken bouillon 6 Cup (96 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Egg yolk 1 , beaten
  Ground nutmeg 1 Dash
  Light cream 2 Cup (32 tbs)
  Crumbled bacon 1 Tablespoon (Crisp)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Heat butter and fry leeks and onion in it until translucent but not brown.
2) Stir in potatoes, bouillon and parsley and cook until vegetables are tender.
3) Strain the vegetables and add the puree back to broth.
4) Add a small quantity of broth to the beaten egg yolk, stirring constantly.
5) Add this mixture to the remaining broth and season with salt and pepper.
6) Mix in cream and heat again careful not to boil.
7) Arrange in a tureen with crisp bacon after garnishing.

SERVING
8) Serve hot with salad and rolls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Onion
Servings: 
4

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4.20278
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 953 Calories from Fat 489

% Daily Value*

Total Fat 55 g85.3%

Saturated Fat 32.4 g162%

Trans Fat 0 g

Cholesterol 225.8 mg75.3%

Sodium 807.7 mg33.7%

Total Carbohydrates 99 g32.8%

Dietary Fiber 10.3 g41.2%

Sugars 16.1 g

Protein 23 g46%

Vitamin A 94.1% Vitamin C 146.5%

Calcium 24.8% Iron 38.9%

*Based on a 2000 Calorie diet

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Leek Soup Recipe