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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat butter in dutch oven or heavy deep pan. | 2. Saute the leeks and onion-cook gently, stirring frequently until golden. | 3. Add broth and potatoes. | 4. Boil gently, uncovered for 30-45 minutes. | 5. Let cool and run through a processor until smooth. | 6. You may need to do this in two batches. | 7. Put mixture in large bowl and refrigerate. | 8. Chill for about 20 minutes. | 9. When cold stir in cream, chives salt and pepper. | 10. If too thick add some milk. | 11. Consistency should be somewhat thinner than pan cake batter. | 12. Serve cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled diced	-	-	-	-
leek	5		cut	271.45	62.9675	6.675	1.335
onion	1		cut	64.0	14.944	1.76	0.16
butter	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
vegetable broth	2	quarts	low	-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
chive	2	teaspoons	chopped	0.6	0.087	0.0654	0.0146
salt pepper				-	-	-	-

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