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Ingredientes
- 4 Tbsp. butter
- 1 lb leeks, white part only finely shredded
- 1/2 lb mushrooms roughly minced
- 3 c. vegetable stock
- 1 c. lowfat milk
- 1/2 lb potatoes peeled ,and minced into a small even dice
- 3 ounce Stilton cheese
- 4 Tbsp. horseradish mixed with
- 1 x finely-minced gherkin pickle into
- 4 Tbsp. lowfat sour cream and chilled Finely chopped fresh parsley as a final topping
Direcciones
- Heat butter in a large saucepan, then saute/fry the leeks and mushrooms - cooking gently for 10 min, stirring from time to time. Add in the vegetable stock, lowfat milk, and potatoes, bring to a boil, then reduce heat and simmer for 20 min, till the potatoes are tender.
- When ready to serve, crumble in the Stilton cheese and stir well for a minute or possibly two. Ladle into bowls. Top each serving with a heaping spoonful of the pickle-horseradish cream and a fine mince of parsley.
- Serve warm to 4 people.
- Comments: This British savory soup is just scrumptious, especially with the unexpected counterpoint of its cold, tart garnish. Easy and fast to make, it's a perfect lunch or possibly light supper on a raw, wet day...very much like a rich and filling tart, but more so.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 132 | 53% |
| Total Fat 14.99g | 19% |
| Saturated Fat 9.13g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 926mg | 39% |
| Potassium 601mg | 17% |
| Total Carbs 25.49g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 11.08g | 7% |
| Protein 5.96g | 10% |
