Creamy Leek Bisque
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
199
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 433 mg | (11 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup butter
- 1 onion (chopped)
- 11 ozs Leeks (finely sliced)
- 1 Tbsp white wine
- 4 ozs potatoes (peeled and sliced)
- 1.333 cups vegetable stock
- salt
- freshly milled Black pepper
- 1.333 cups milk
- 2 Tbsps cream (48% fat)
Preparation
Kitchen utensils
1 Skillet, 1 Small skillet, 1 Baking sheet, 1 Casserole dish, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Cookie cutter ring, 1 Brush, 1 Parchment paper
Preparation steps
1.
Heat the butter in a medium pan. Add the onion and leeks and cook for 10-15 minutes over a low heat until softened.
2.
Add the wine, potatoes, stock and seasoning to taste and simmer until the potatoes are tender. Allow to cool slightly.
3.
Pour the soup in batches into a blender or food processor. Blend until smooth, then stir in the milk and cream.
4.
Chill until ready to serve.
5.
Pour into serving glasses and sprinkle with a little paprika. Garnish with dill sprigs.
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