Cold Leek Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
222
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 75.8 μg | (126 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 901 mg | (23 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 5 stalks Leeks
- 800 grams starchy potatoes
- 1 onion
- 1 Tbsp vegetable oil
- 1 ½ liters instant Vegetable broth
- 200 milliliters milk
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- Nutmeg
- 200 grams Whipped cream
Preparation steps
1.
Rinse the leek and cut into rings. Set aside approximately 1 tablespoon of thinly sliced white leek for the garnish. Peel and rinse the potatoes. Peel and chop the onion.
2.
Heat the oil in a large pot and saute the onion until soft. Add the potatoes and leek rings. Pour in the broth, cover and simmer for about 25 minutes.
3.
Puree the soup and pour through a sieve into a large bowl. Pour in the milk. Season with lemon juice, salt, pepper and nutmeg. Chill for at least 2 hours.
4.
Whip the cream. Fold the cream into the cold soup. Serve garnished with the remaining leek.
