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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1) In large saucepan, saute' leeks, celery, shallots, and garlic in clarified butter until soft. | 2. 2) Add vermouth. Boil gently until reduced by half. | 3. 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. 4) Boil gently for 15 minutes until potatoes are tender. | 5. 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. 6) Ladle into serving bowls. Garnish with swirls of sour cream thinned to a drizzling consistency with a little milk. | 7. 7) Trim plates with sprigs of cinnamon basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	2	cups	chopped	108.58	25.186999999999998	2.67	0.534
celery	1/4	cup	chopped	4.04	0.7499	0.1742	0.0429
shallot	1	tablespoon	chopped	7.2	1.68	0.25	0.01
garlic	1/4	teaspoon	minced	1.043	0.2314	0.0445	0.0035
butter	1	tablespoon	clarified	85.5	3.9285	2.6715	7.2
vermouth	1/2	cup		-	-	-	-
new potato	2	cups	peeled cubed	-	-	-	-
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
white pepper				-	-	-	-
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
brie cheese	1	cup	cubed	480.96	0.648	29.88	39.8592
spinach	1/2	cup	stemmed	16.5	2.925	1.65	0.225
milk			sour	-	-	-	-
basil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.