Directions:
- Make soup: Wash leek well in a bowl of cold water, then lift out and drain well. Peel and chop potato. Cook shallot in butter and oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add leek and cook, stirring, until softened, about 5 minutes. Add celery and potato and cook, stirring, 2 minutes. Add wine and boil 1 minute. Add broth and simmer, covered, until celery is very tender, about 1 hour.
- Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), then pour through a large medium-mesh sieve into a bowl, pressing hard on solids. Discard solids. Transfer soup to cleaned saucepan, then stir in cream, salt, and pepper and heat over low heat until hot. Thin with water if desired.
- Make croutons while soup simmers: Preheat oven to 350°F.
- Brush baguette slices with oil and season generously with kosher salt and pepper. Arrange in 1 layer on a baking sheet, then bake in middle of oven until golden brown and crisp, 12 to 15 minutes.
- Serve soup topped with croutons.
- Cooks' notes: Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered.
- Croutons keep in an airtight container at room temperature 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.86 Kcal (1318 kJ) | ||
| Calories from fat | 191.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.33g | 33% | |
|---|---|---|---|
| Cholesterol | 28.68mg | 10% | |
| Sodium | 527.41mg | 22% | |
| Potassium | 716.51mg | 15% | |
| Total Carbs | 21.15g | 7% | |
| Sugars | 7.61g | 30% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 7.75g | 16% | |
| Vitamin C | 8.7mg | 14% | |
| Iron | 0.7mg | 4% | |
| Calcium | 79mg | 8% | |
| Amount Per 100 g | |||
| Calories | 83.41 Kcal (349 kJ) | ||
| Calories from fat | 50.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 33% | |
|---|---|---|---|
| Cholesterol | 7.6mg | 10% | |
| Sodium | 139.72mg | 22% | |
| Potassium | 189.82mg | 15% | |
| Total Carbs | 5.6g | 7% | |
| Sugars | 2.02g | 30% | |
| Dietary Fiber | 0.94g | 14% | |
| Protein | 2.05g | 16% | |
| Vitamin C | 2.3mg | 14% | |
| Iron | 0.2mg | 4% | |
| Calcium | 20.9mg | 8% | |
* 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.
Try this similar recipes
-
Mushroom Toast
Shallots, minced, Butter, Mushroom, chopped, Dried thyme and 7 more.. -
Clam and Oyster Chowder
Leeks (white and pale green parts only), quartered length... and 17 more.. -
Penne with Chicken & Tomato Sauce
Olive oil and 9 more.. -
Cauliflower Au Gratin
Butter or 6 tbsp margarine, Chopped cooked ham and 9 more.. -
Simple Zucchini Soup
Butter, Olive oil, Sweet onion, chopped fine and 7 more.. -
Cauliflower Au Gratin
Butter, cubed, Garlic cloves, minced, Cooked ham, chopped and 8 more.. -
Fried Pasta
Butter, divided, Olive oil, divided and 10 more.. -
Gorgonzola and Wild Mushroom Risotto
Dried chanterelle mushrooms, Butter and 11 more.. -
Pasta With Lima Beans and Swiss Chard
Water, Olive oil, Garlic cloves, thickly sliced and 13 more.. -
Roasted Butternut Squash Soup
Butternut squash, peeled and cut into 3/4 inch dice and 9 more.. -
Spring Asparagus Risotto
Asparagus (about 1 1/2 lb), divided and 10 more.. -
Crustless Bacon, Spinach & Swiss Quiche - Low Carb
Bacon, Onion, chopped, Butter, divided, Olive oil and 6 more.. -
Lentils With Garlic Sausage
Extra virgin olive oil and 13 more.. -
Sea Perch on a Bed of Risotto With a Morel Sauce
Olive oil and 22 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
