Leek and Potato Soup

• 分量: 5 servings
• 調理時間: 10 minutes
• 総時間: 40 minutes

材料

2 tbsp (30g) butter

2 garlic cloves (large, finely minced)

3 leeks (sliced thinly)

1 kg potatoes (peeled a diced into 2.5cm cubes)

1 ½ litre chicken stock (low sodium)

3/4 cup thickened cream (sub milk)

1 tsp cooking salt

1/2 tsp black pepper

2 thick slices bread (torn into crouton size pieces)

1 tbsp melted butter, or olive oil spray

Salt

Chives (finely chopped - for garnish)

Extra cream (for garnish)

手順

Sauté - Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.

Simmer 25 minutes - Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently. Simmer for 25 minutes or until potato is very soft and almost falling apart.

Minimal blitz - Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree.

Season - Add salt and pepper, then stir through cream.

Serve, drizzled with cream and sprinkled with chives and croutons.

Croutons

Preheat oven to 180°C/350°F (160°C fan-forced). Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!

栄養

• サービングサイズ: 393 g
• カロリー: 311 kcal
• 脂肪総量: 19 g
• 飽和脂肪: 12 g
• コレステロール: 64 mg
• ナトリウム: 551 mg
• 炭水化物総量: 32 g
• 食物繊維: 6 g
• 糖質総量: 2 g
• タンパク質: 6 g