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Ingredientes
- 1 1/8 lt Chicken stock, (fresh or possibly made with stock cubes) (2 pints)
- 2 x Fresh leeks, sliced thinly
- 2 med -size potatoes, peeled and cubed
- 2 Tbsp. Freshly minced parsley or possibly coriander A healthy pinch of sugar
- 1 x 150 millilit double cream, (for cool soup only) (5 fl ounce) Salt and grnd black pepper
Direcciones
- Bring the stock to the boil. Add in the leek and potato and simmer till tender. Add in parsley or possibly coriander and seasoning. Serve warm.
- For cool soup, allow to cold, and then add in the double cream. Fold in a blender and serve garnished with more coriander or possibly parsley.
- The calories and fat content are based on eating the soup warm, without the addition of cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 32 | |
| Calories from Fat 3 | 9% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 449mg | 19% |
| Potassium 270mg | 8% |
| Total Carbs 4.01g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.78g | 1% |
| Protein 3.16g | 5% |
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