A velvety smooth soup. It's lightly seasoned and should be served well chilled.
- Prep: 15 min
- Cooking: 25 min - 30 min
- Refrigeration: 3 h
- 2 leeks
- 2 tbsp (30 mL) butter
- 2 onions chopped
- 3 potatoes peeled and chopped
- 2 tbsp (30 mL) fresh coriander chopped
- Salt and pepper to taste
- 2 cups (500 mL) chicken stock
- 1 1/2 cups (375 mL) 35 % whipping cream
- 1 tbsp (15 mL) finely chopped chives
Wash and chop leeks; discarding outer green leaves.
Melt butter in medium saucepan. Add leeks to pan with onions, potatoes, coriander, salt and pepper. Cook over a low heat for 10 min.
Add stock; bring to a boil and simmer for 20 min or until potatoes are cooked. Allow to cool for 10 min.
Blend in blender or food processor until mixture is smooth. Stir in cream. Season to taste. Refrigerate for at least 3 hrs. Just before serving, sprinkle with chives.
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Top 5 Nutrients
|Calcium:||5 % / 58 mg|
|Vitamin A:||21 % / 213 mcg|
|Vitamin B6:||12 % / 0.2 mg|
|Vitamin D:||12 % / 0.6 mcg|
|Folate:||10 % / 23 mcg|