Directions:
- Melt butter in saucepan over medium heat. Add leeks and cook until soft, about 4 minutes.
- Stir in potato.
- Stir in vermouth and reduce slightly, about 2 minutes.
- Add stock and water. Bring to a boil, reduce heat, cover and simmer until potatoes are tender, 7-8 minutes.
- Bring back to a boil and add peas. Cook until peas are tender and bright green about 2 minutes.
- Blend with a stick blender till smooth.
- Strain through a coarse sieve if you want to do so.
- Stir in buttermilk. Season with salt and pepper.
- Chill for at least 3 hours.
- Garnish with pea tendrils if you have them, otherwise just be creative.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1108.36 Kcal (4640 kJ) | ||
| Calories from fat | 299.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.32g | 51% | |
|---|---|---|---|
| Cholesterol | 95.67mg | 32% | |
| Sodium | 1003.92mg | 42% | |
| Potassium | 2463.72mg | 52% | |
| Total Carbs | 138.62g | 46% | |
| Sugars | 54.76g | 219% | |
| Dietary Fiber | 28.36g | 113% | |
| Protein | 47.25g | 95% | |
| Vitamin C | 194.7mg | 324% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 7.6mg | 42% | |
| Calcium | 484.8mg | 48% | |
| Amount Per 100 g | |||
| Calories | 58.4 Kcal (245 kJ) | ||
| Calories from fat | 15.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 51% | |
|---|---|---|---|
| Cholesterol | 5.04mg | 32% | |
| Sodium | 52.9mg | 42% | |
| Potassium | 129.82mg | 52% | |
| Total Carbs | 7.3g | 46% | |
| Sugars | 2.89g | 219% | |
| Dietary Fiber | 1.49g | 113% | |
| Protein | 2.49g | 95% | |
| Vitamin C | 10.3mg | 324% | |
| Vitamin A | 0.1mg | 53% | |
| Iron | 0.4mg | 42% | |
| Calcium | 25.5mg | 48% | |
* 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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