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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove and discard the darker green tops of the leeks. | 2. Slice the rest and wash well. | 3. Melt the butter in a large pot. | 4. Add half the parsley and the leeks and cook gently until soft. | 5. Add the potatoes and chicken stock before covering and simmering gently for 20 minutes. | 6. Add the reserved parsley leaves and simmer for two minutes, then liquidise in batches until smooth and return to a clean pan. | 7. Stir in half the cream and season with salt and freshly ground black pepper. | 8. For the chive cream, lightly whip the remaining cream with a bit of salt and pepper so it thickens slightly but is still runny. | 9. Stir in most of the chopped chives. | 10. Ladle the soup into warmed bowls and swirl in some of the chive cream. | 11. Scatter over the remaining chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	2			-	-	-	-
curly leaf parsley	200		chopped	-	-	-	-
butter	75			6412.5	294.6375	200.3625	540.0
floury potato	275		peeled chopped	-	-	-	-
chicken stock	5	cups		432.0	42.36	30.24	14.4
heavy cream	100		divided	40800.0	328.8	340.8	4329.6
salt black pepper			ground	-	-	-	-
chive	1	teaspoon	chopped	0.3	0.0435	0.0327	0.0073

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