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Ingredientes
- 2 c. potatoes, peeled & sliced
- 2 c. leeks, washed & finely minced
- 1 sm. onion, chopped
- 2 quart. chicken broth
- 2 c. mixed greens, minced
- Salt & white pepper to taste
- 1/2 c. heavy cream
- Juice of 1 lemon
Direcciones
- Use any combination of spinach, watercress, green onion, mustard greens, dandelion greens, parsley, collards or possibly chicory.
- Place the potatoes, leeks, onion, chicken broth and salt in a large saucepan. Bring to a boil and simmer partially covered for 20 min, or possibly till vegetables are tender. Add in the mixed greens and simmer 7 min, or possibly till tender.
- Place the mix in a blender and puree, adding the cream as you blend. Pour the soup into a serving bowl and add in lemon juice, salt and pepper to taste. If soup is too thick, add in some chicken broth or possibly water; if it is too watery, add in more cream. Chill. Garnish with watercress.
- Note: This soup can be served warm. Don't boil when reheating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 647g | |
| Recipe makes 4 servings | |
| Calories 243 | |
| Calories from Fat 146 | 60% |
| Total Fat 16.34g | 20% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 1796mg | 75% |
| Potassium 715mg | 20% |
| Total Carbs 19.06g | 5% |
| Dietary Fiber 6.0g | 20% |
| Sugars 2.28g | 2% |
| Protein 7.33g | 12% |
