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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, melt the butter over medium heat. | 2. Add the vegetables, cover and cook for 5 to 7 minutes, stirring frequently. | 3. Add the stock or broth, one-half cup of the milk, the bay leaf, parsley, salt and pepper. | 4. Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes. | 5. Discard the bay leaf, and let the soup cool for 10 to 15 minutes. | 6. Transfer to a blender or food processor in batches and process until smooth. | 7. Heat the puree in the saucepan over medium heat and stir in the remaining 2 cups milk. | 8. Heat through, ladle the soup into bowls, and swirl in a tablespoon of half-and-half into each serving. | 9. Sprinkle with the chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
potato	2		peeled chopped boiling	-	-	-	-
leek	1		washed sliced	54.29	12.5935	1.335	0.267
onion	1		chopped	64.0	14.944	1.76	0.16
celery	1		sliced	16.16	2.9997	0.6969	0.1717
chicken stock	5	cups		432.0	42.36	30.24	14.4
milk	2 1/2	cups		372.1	29.158	19.215	19.947
bay leaf	1			-	-	-	-
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
salt				-	-	-	-
white pepper				-	-	-	-
half	1/2	cup		-	-	-	-
chive	1/4	cup	chopped	3.6	0.522	0.3924	0.0876

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