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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (460g) Recipe makes 4 servings The following items or measurements are not included below: 1 sprig fresh thyme |
||
| Calories 529 | ||
| Calories from Fat 289 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.1g | 49% | |
| Saturated Fat 19.9g | 99% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 92mg | 30% | |
| Sodium 258mg | 10% | |
| Potassium 1019mg | 29% | |
| Total Carbohydrate 55.9g | 18% | |
| Dietary Fiber 6.6g | 26% | |
| Sugars 9.8g | ||
| Protein 8.8g | 17% | |
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Leek and Thyme Soup
By: echo echo
Jan 19, 2005
I adapted this from The Soup Bible cookbook. Below I show the original ingredients but when I make it I cut the amount of butter to about 2-3 Tbs and substitute light cream for heavy cream. If you don't have fresh thyme, simply add 1/4 tsp dried thyme to the soup.
SERVES 4
Ingredients
- 2 lbs leeks, trimmed,coarse outer leaves removed,rinsed,cut into about 1 inch long pieces
- 1 lb potato, peeled and chopped into 1 inch cubes
- 1/2 cup butter
- 1 sprig fresh thyme
- 1 1/4 cups milk (I use skim)
- salt, to taste
- pepper
- 4 tablespoons heavy cream
Directions
1
Melt butter in large saucepan.2
Add leeks and sprig of thyme, cover and cook 4-5 min until soft.3
Add potato and just enough cold water to cover vegetables.4
Cover and cook on low 30 minutes.5
Stir in milk and season with salt and pepper.6
Cover and simmer 30 min more; some of potato breaks up, leaving you with a thick semi-pureed effect.7
Remove sprig of thyme: the leaves will have fallen into the soup.8
Dish up 4 servings into soup bowls; just before serving stir 1 Tbs cream into each bowl.
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- Course > Soups
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: KITTENCAL
On Jul 12, 2006
My DH enjoyed this soup with crusty buns for lunch, I added in some garlic and dried chili flakes for heat. Thanks echo!...Kitten
From: Marie
On Apr 19, 2005
Took the suggestion by FM and used chicken broth instead of water to give it more flavor. Used 1/4 cup butter and 2% milk - what I had on hand. The leeks are wonderful with the potatoes. All in all, it was good and made a great lunch. Thanks for posting.
From: FlemishMinx
On Mar 6, 2005
Attractive soup with nice body, but we just thought it was missing something to make it "pop". I cut back on the butter and also used low-fat milk. Next time I'd use chicken broth instead of water in step 3 to add to the depth of flavor. Thanks for posting.
From: PaulaG
On Feb 19, 2005
Excellent! Glad that you put the info in the description. I also cut back on the butter and used non-fat milk. Served this was fresh baked French bread and a side salad.
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