Directions:
- 1) In large saucepan, saute' leeks, celery, shallots, and garlic in clarified butter until soft.
- 2) Add vermouth. Boil gently until reduced by half.
- 3) Add new potatoes, thyme, white pepper to taste, chicken stock, and heavy cream. Bring to a simmer, stirring occasionally. Add Brie, 1 cube at a time, whiskingt until blended after each addition.
- 4) Boil gently for 15 minutes until potatoes are tender.
- 5) Pour 1/3 of the soup into blender container. Add 1/3 of the spinach . Puree until smooth. Repeat with remaining soup and spinach in 2 batches.
- 6) Ladle into serving bowls. Garnish with swirls of sour cream thinned to a drizzling consistency with a little milk.
- 7) Trim plates with sprigs of cinnamon basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.33 Kcal (1467 kJ) | ||
| Calories from fat | 208.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.14g | 36% | |
|---|---|---|---|
| Cholesterol | 81.24mg | 27% | |
| Sodium | 484.51mg | 20% | |
| Potassium | 433.51mg | 9% | |
| Total Carbs | 20.43g | 7% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 13.55g | 27% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.3mg | 7% | |
| Calcium | 109.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 109.95 Kcal (460 kJ) | ||
| Calories from fat | 65.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.26g | 36% | |
|---|---|---|---|
| Cholesterol | 25.5mg | 27% | |
| Sodium | 152.06mg | 20% | |
| Potassium | 136.05mg | 9% | |
| Total Carbs | 6.41g | 7% | |
| Sugars | 1.88g | 24% | |
| Dietary Fiber | 0.51g | 7% | |
| Protein | 4.25g | 27% | |
| Vitamin C | 1.4mg | 7% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.4mg | 7% | |
| Calcium | 34.3mg | 11% | |
* 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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