Potato_Creme_Soup
Description
This International dessert features Potatoes, Leeks, Soupgreens(1/2 carrot, . The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Celery,1/2 Parsley Root ) 1 1/2 c Fresh Corn Salt, Pepper to taste 2 Bay leaves 1 ts Hot Paprika 2 tb Heavy Creme 1.
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Peel potatoes,
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cut in bite sized pieces.Clean and
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peel and
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cut the soupgreens in the same way.
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Put all in a big pot and
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fill up with water until all is covered;
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add the bayleaf and salt and pepper.
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Cook until potatoes are done.
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In the meantime wash and cut leeks into small rings.
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When potatoes are done, take half of them out of pot,put aside.
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Remove bayleaves.Puree all in the pot with a handmixer,
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Add the creme.It should be a creamy soup, if it is to thin
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add some more of the leftover potatoes.
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Add paprika and corn;
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cook some more ,stirring often until corn is almost soft;than
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add leek and
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cook for 5 minutes more.
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Add the rest of the potatoes and heat all through once more.
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Serve with a white wine or a cold beer
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 333.4kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 77.7mg4%
- Total Carbohydrate 74.4g25%
- Dietary Fiber 10.0g40%
- Sugars 8.9g
- Protein 8.6g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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