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Ingredientes
- 1 lb leeks, white part only quartered lengthwise sliced crosswise and washed well
- 2 x potatoes - (12 ounce ea) peeled, quartered, and sliced thin
- 4 Tbsp. unsalted butter
- 5 c. chicken broth
- 2 c. frzn green peas
- 2 Tbsp. chopped fresh parsley plus parsley leaves for garnish
- 2 Tbsp. minced fresh mint leaves (or possibly a healthy pinch of dry, crumbled) Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a large saucepan cook the leeks and the potato in the butter over moderately-low heat, stirring occasionally, till the vegetables are softened and add in the broth. Bring the liquid to a boil and simmer the mix, covered, for 10 to 15 min, or possibly till the potato is very soft.
- Stir in the peas, the parsley, and the mint, season the soup with salt and pepper to taste, and simmer it for 5 min.
- In a blender or possibly food processor puree the soup till it is smooth and divide it between 4 heated bowls. Garnish with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 509g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 108 | 40% |
| Total Fat 12.33g | 15% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 557mg | 23% |
| Potassium 784mg | 22% |
| Total Carbs 31.54g | 8% |
| Dietary Fiber 7.0g | 23% |
| Sugars 5.94g | 4% |
| Protein 9.03g | 14% |
