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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender. | 2. Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning. | 3. Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs. | 4. Good hot, cold or room temperature. | 5. Variations: | 6. The following may be simmered with the potatoes and leeks at the start: | 7. Sliced or diced carrots or turnips. | 8. Peeled, seeded or chopped tomatoes or strained, canned tomatoes. | 9. Half-cooked dried beans, peas, or lentils, including their cooking liquid. | 10. The following may be simmered for 10-15 minutes with the soup after it has been pureed: | 11. Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini. | 12. Shredded lettuce, spinach, sorrel, or cabbage. | 13. Diced, cooked leftovers of any of the preceding vegetables. | 14. Tomatoes, peeled, seeded, juiced and diced. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled diced	-	-	-	-
leek	3	cups	sliced	162.87	37.7805	4.005	0.8009999999999999
water	2	quarts		-	-	-	-
salt	1	tablespoon		-	-	-	-
butter	4 -6	tablespoons	softened	0.0	0.0	0.0	0.0
parsley	2 -3	tablespoons	minced	0.0	0.0	0.0	0.0

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