Directions:
- Melt the butter in a large, nonreactive saucepan on medium heat.
- Add the leeks and cook until soft.
- Add the garlic and cook for 2 minutes.
- Add the mushrooms and 1/2 tsp salt. Cook until the mushrooms begin to soften, about 5 minutes.
- Add th epotato, celery, and chicken stock and bring to a boil.
- Reduce heat to low, and simmer until the potatoes are soft - about 30 minutes.
- Puree the soup in batches in a food processor, returning the puree to the saucepan.
- Add the crumbled cheese, and whisk until thoroughly melted.
- Stir in the Calvados, lemon juice, chervil, pepper and the remaining salt.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.88 Kcal (1205 kJ) | ||
| Calories from fat | 124.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.87g | 21% | |
|---|---|---|---|
| Cholesterol | 38.9mg | 13% | |
| Sodium | 1356.37mg | 57% | |
| Potassium | 780.79mg | 17% | |
| Total Carbs | 27.22g | 9% | |
| Sugars | 8.4g | 34% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 16.03g | 32% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.6mg | 14% | |
| Calcium | 61.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 74.1 Kcal (310 kJ) | ||
| Calories from fat | 32.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 21% | |
|---|---|---|---|
| Cholesterol | 10.01mg | 13% | |
| Sodium | 349.13mg | 57% | |
| Potassium | 200.97mg | 17% | |
| Total Carbs | 7.01g | 9% | |
| Sugars | 2.16g | 34% | |
| Dietary Fiber | 0.8g | 12% | |
| Protein | 4.13g | 32% | |
| Vitamin C | 2.2mg | 14% | |
| Iron | 0.7mg | 14% | |
| Calcium | 15.9mg | 6% | |
* 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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