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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and peel the potatoes and cut into small chunks. | 2. Wash and chop leeks. | 3. Peel and chop ginger (I couldn't find whole ginger in the supermarket, so I just used regular ground ginger, 1 to 1-1/2 tsp, I think.) Cut or tear the bread into small pieces. | 4. Heat olive oil in a pan and add bread. | 5. Brown bread until just toasted. | 6. Move bread onto a paper towel-lined plate to absorb excess oil. | 7. Wash and chop chives (Here again, I just used dried chives as the store was out of fresh.). | 8. In a large saucepan, cook potatoes in the bouillon for 25 minutes. | 9. In a sautée pan, melt butter and stir in ginger. | 10. Then add the leeks and let sautée 8 minutes, stirring often. | 11. When the potatoes are ready, add the leeks and the bread to the saucepan. | 12. Mix well. | 13. Add salt and pepper to taste. | 14. Pour into soup bowls. | 15. Sprinkle with chives and serve topped with a spoonfull of sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	3			162.87	37.7805	4.005	0.8009999999999999
potato	3			-	-	-	-
chicken bouillon	1			10.68	0.7204	0.6664	0.5552
butter	2	teaspoons		57.0	2.6189999999999998	1.781	4.8
ginger	1	piece		-	-	-	-
loaf french bread	1/4			100.8669	0.0	22.4401	0.5667
chive	1/2	bunch		-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				100.8669	0.0	22.4401	0.5667

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