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Ingredientes
- 3 med Leeks
- 1/4 c. Butter/margarine
- 5 c. Chicken broth
- 1 med All purpose potato pared And sliced thin
- 2 x Egg yolks
- 1 c. Shredded Jarlsberg cheese, Divided Salt and white pepper to Taste
Direcciones
- 1. Rinse leeks under running cool water to remove sand.
- 2. Cut leeks 1 inch above white base. Reserve 1 green leaf for garnish; throw away remaining leek greens.
- 3. Coarsely chop white part of leeks into pcs.
- 4. In medium saucepan, over medium heat, saute/fry leeks in butter till soft, about 3 min.
- 5. Add in broth and potato; cover and cook till potato is fork tender,about 20 min.
- 6. In blender container or possibly food processor, in batches, process soup till pureed.
- 7. Return soup to saucepan. In small dish, beat egg yolks. Stir 1/4 c. soup into yolks. Slowly stir yolks back into soup. Reserve 2 Tb cheese for garnish.
- 8. Gradually stir remaining cheese into soup till melted. Season with salt and pepper.
- 9. Pour into serving dishes. Garnish each with thin strips of leek green and reserved cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1407g | |
| Calories 618 | |
| Calories from Fat 417 | 67% |
| Total Fat 47.38g | 59% |
| Saturated Fat 29.56g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 2207mg | 92% |
| Potassium 1647mg | 47% |
| Total Carbs 33.79g | 9% |
| Dietary Fiber 8.4g | 28% |
| Sugars 1.59g | 1% |
| Protein 15.66g | 25% |
