Directions:
- Bring the broth to a boil over medium heat, and add the leeks.
- Mix the oatmeal flour with the water, and gradually stir it into the broth. Season with salt and pepper.
- Cover and cook until the leeks are tender, skimming if necessary.
- Pour the cream and parsley in a warm soup tureen, and pour the boiling soup over them.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.54 Kcal (480 kJ) | ||
| Calories from fat | 36.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 6% | |
|---|---|---|---|
| Cholesterol | 11.19mg | 4% | |
| Sodium | 1143.05mg | 48% | |
| Potassium | 393.56mg | 8% | |
| Total Carbs | 13.84g | 5% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 2.83g | 6% | |
| Vitamin C | 28.8mg | 48% | |
| Iron | 1.5mg | 8% | |
| Calcium | 91.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 28.27 Kcal (118 kJ) | ||
| Calories from fat | 8.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 6% | |
|---|---|---|---|
| Cholesterol | 2.76mg | 4% | |
| Sodium | 282.14mg | 48% | |
| Potassium | 97.14mg | 8% | |
| Total Carbs | 3.42g | 5% | |
| Sugars | 0.74g | 12% | |
| Dietary Fiber | 0.38g | 6% | |
| Protein | 0.7g | 6% | |
| Vitamin C | 7.1mg | 48% | |
| Iron | 0.4mg | 8% | |
| Calcium | 22.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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