Ingredients:
- 4 cups finely chopped white and pale green part of leek, washed well and drained
- 3 ribs of celery, sliced thin (about 1 cup)
- 3 carrots, sliced thin (about 1 cup)
- 1 bay leaf
Directions:
- In a heavy kettle cook the leek, the onion, the celery, the carrots, the thyme, the bay leaf, and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the potatoes, peeled and cut into 1-inch pieces, the saffron, the wine, the broth, and the water and simmer the mixture, covered, for 20 minutes, or until the vegetables are very tender. Discard the bay leaf and in a blender purée the soup in batches, transferring the soup as it is puréed to a large bowl. Stir in the half-and-half and salt and pepper to taste, let the soup cool, and chill it for at least 8 hours or overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.35 Kcal (680 kJ) | ||
| Calories from fat | 93.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 16% | |
|---|---|---|---|
| Cholesterol | 28.29mg | 9% | |
| Sodium | 336.71mg | 14% | |
| Potassium | 388.85mg | 8% | |
| Total Carbs | 12.29g | 4% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 2.11g | 4% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 46.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 68.44 Kcal (287 kJ) | ||
| Calories from fat | 39.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 16% | |
|---|---|---|---|
| Cholesterol | 11.93mg | 9% | |
| Sodium | 141.95mg | 14% | |
| Potassium | 163.93mg | 8% | |
| Total Carbs | 5.18g | 4% | |
| Sugars | 0.73g | 7% | |
| Dietary Fiber | 0.63g | 6% | |
| Protein | 0.89g | 4% | |
| Vitamin C | 4.7mg | 19% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.2mg | 3% | |
| Calcium | 19.6mg | 5% | |
* 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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