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Ingredientes
- 1/4 cup vegetable oil
- 3 lbs leeks- wash, chop
- 2 lbs potatoes- diced
- 1 1/2 gals vegetable stock
- 1 gals cold water
- 1 lbs peas, frozen
- 3/4 lbs sorrel- stems discarded
- 1 1/2 cups sour cream
- 1/4 cups lemon juice- to taste
Direcciones
- In a tilt grill, saute leeks in oil with salt and pepper to taste over moderately low heat, until softened.
- Peel potato and cut into 1 inch cubes.
- Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender.
- Stir in peas and simmer, uncovered about 5 minutes, or until peas are tender.
- In a blender, puree potato mixture with sorrel in 2 batched until very smooth
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 50 servings | |
| Calories 46 | |
| Calories from Fat 22 | 48% |
| Total Fat 2.5g | 3% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.03g | |
| Cholesterol 4mg | 1% |
| Sodium 470mg | 20% |
| Potassium 82mg | 2% |
| Total Carbs 5.36g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.79g | 1% |
| Protein 0.9g | 1% |
