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Raciónes: 4

Ingredientes

Cost per serving $2.74 view details

Direcciones

  1. Heat butter. Add in onions, leeks, shallots, and garlic. Cook, covered, over low heat till vegetables are under and lightly colored, about 25 min. Add in stock, thyme and bay leaf, salt and pepper. Bring to boil, reduce heat, and cook, partially covered, for 20 min.
  2. Pour soup through a strainer set over a bowl, transfer solids and 1 c. liquid to the bowl of food processor fitted with a steel blade and puree.
  3. Return the puree and remaining 3 c. of liquid to pot and set over medium heat. Whisk in heavy cream and bring to a simmer. Add in the scallions and simmer for 5 min. Ladle into heated bowls and garnish with croutons of toasted French bread and snipped fresh chives. 4-6 portions.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 388g
Recipe makes 4 servings
Calories 277  
Calories from Fat 203 73%
Total Fat 23.09g 29%
Saturated Fat 14.34g 57%
Trans Fat 0.0g  
Cholesterol 72mg 24%
Sodium 475mg 20%
Potassium 434mg 12%
Total Carbs 14.63g 4%
Dietary Fiber 2.9g 10%
Sugars 3.49g 2%
Protein 4.88g 8%
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