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Add a photoRaciónes: 8
Ingredientes
- 3 Tbsp. Unsalted butter
- 3 c. Leek white part only, chopped
- 1Â 1/2 lb Yukon gold potatoes, diced
- 2 stalk celery, chopped
- 5 c. Chicken stock
- 2 sprg fresh thyme
- 2 x Bay leaves
- 2 x Parsley sprigs
- Â Â Salt
- 4 c. Fresh or possibly frzn corn
- 1 c. Heavy cream
- Â Â Garnish: minced fresh tarragon
Direcciones
- Heat butter over medium low heat in a large saucepan. Add in leeks, potatoes and celery; cover and cook till softened, about 8 min.
- Add in broth, herbs and season to taste with salt; add in corn if using frzn.
- Raise heat to medium and bring to a simmer; cover and cook for 15 min.
- Add in corn if using fresh and cook 5 min. Add in cream and return to a simmer. Remove herb sprigs and bay leaves and garnish with tarragon before serving.
- Yield: 8 to 10 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 8 servings | |
| Calories 202 | |
| Calories from Fat 92 | 46% |
| Total Fat 10.48g | 13% |
| Saturated Fat 6.31g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 259mg | 11% |
| Potassium 614mg | 18% |
| Total Carbs 24.11g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.18g | 1% |
| Protein 4.86g | 8% |
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