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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim off tops and roots of leeks, discard tough outer layer. | 2. Split lengthways and chop finely, wash and drain. | 3. In a large saucepan, gently melt the butter; add the leeks, potatoes and onion. | 4. Stir to coat the veggies well in the butter. | 5. Season with salt and pepper. | 6. Cover pan and let vegetables sweat over very low heat for about 15 minutes or so. | 7. Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft. | 8. Then either liquidize or puree in a food processor or blender. | 9. Return to pan and reheat gently, check seasoning as required. | 10. Stir in chives (or parsley). | 11. Add a swirl of cream just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	4			-	-	-	-
potato	2		peeled sliced	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
chicken broth	30	fluid	low-fat	-	-	-	-
milk	10	fluid		-	-	-	-
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
table cream	2	tablespoons		57.3	0.846	0.888	5.73
chive	1 1/2	1/2	snipped chopped	1.35	0.1957	0.1472	0.0329
salt				-	-	-	-
black pepper				-	-	-	-

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