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Leek & Potato Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a saucepan on a low heat. Once oil is heated, add in the leeks, season and stir through, coating in the oil. Cover and sweat for approximately ten minutes until softened, stirring occasionally. | 2. Next add the potatoes and sweat for another five to six minutes. | 3. Add the water, bring to the boil then reduce heat and simmer for six to eight minutes until potatoes are soft enough for a knife to easily pierce them. | 4. Ladle the leek and potato into a blender then pour in the liquid. You should only half fill the blender so you may need to blend in two or three batches. If you don’t have a jug blender or food processor, you can use a hand blender to blend the soup in the saucepan. | 5. Blend until smooth, season to taste and serve piping hot with some buttered soda bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 1 washed diced - - - -
    potato 1 peeled diced - - - -
    water 400 ml boiling 0.0 0.0 0.0 0.0
    olive oil - - - -
    salt pepper - - - -

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



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