Cold potato-leek soup (vichyssoise)
Nutrition Facts
Serving Size About 1 cup
Calories 264
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 4 g | |
| Sodium | 164 mg | |
| Cholesterol | 3 mg | |
| Dietary fiber | 3 g | |
| Protein | 13 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
With their mild, sweet, onion flavor, leeks make a wonderful addition to this soup.
Ingredients
(Serves 6)- 4 leeks (white bottoms with a bit of green)
- 1 medium onion
- 1 tablespoon olive oil
- 4 medium potatoes, peeled and finely sliced
- 4 cups unsalted chicken broth
- 1/4 teaspoon mace
- 2 cups evaporated skim milk, chilled
- 6 tablespoons chopped chives
- Ground black pepper, to taste
Directions
In a blender or food processor, process the leeks and onion until finely chopped.
In a large saucepan, heat the olive oil over medium heat. Add the chopped leeks and onion, and saute until tender and opaque (do not brown), about 5 to 7 minutes. Add the potatoes, chicken broth and mace. Cook over medium heat until the potatoes are tender.
Pour the mixture into the blender or food processor. Blend until smooth. Pour into a large bowl and refrigerate.
Before serving, stir in the evaporated milk. Ladle into individual bowls. Top each with 1 tablespoon chives and pepper to taste. Serve cold.