Directions:
- Heat oil over medium heat. Add leeks and cook for 3 minutes. Add fiddleheads and potatoes and cook for another 3 minutes.
- Add broth and bring to a boil. Reduce heat to medium and simmer covered for about 15-20 minutes or until vegetables are tender.
- Blend soup in blender or with an immersion blender until very smooth. Stir in cream and add salt and pepper to taste.
- Garnish with green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.8 Kcal (732 kJ) | ||
| Calories from fat | 17.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 3% | |
|---|---|---|---|
| Sodium | 640.73mg | 27% | |
| Potassium | 566.38mg | 12% | |
| Total Carbs | 31.93g | 11% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 6.86g | 14% | |
| Vitamin C | 29.2mg | 49% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.5mg | 47% | |
| Calcium | 246.5mg | 25% | |
| Amount Per 100 g | |||
| Calories | 58.64 Kcal (246 kJ) | ||
| Calories from fat | 5.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 3% | |
|---|---|---|---|
| Sodium | 214.97mg | 27% | |
| Potassium | 190.02mg | 12% | |
| Total Carbs | 10.71g | 11% | |
| Sugars | 0.95g | 11% | |
| Dietary Fiber | 0.93g | 11% | |
| Protein | 2.3g | 14% | |
| Vitamin C | 9.8mg | 49% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 2.8mg | 47% | |
| Calcium | 82.7mg | 25% | |
* 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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