Photo: Cala
Chilled Potato-Leek Soup with Fennel and Watercress (Vichyssoise)
12 ingredients
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Estimated Nutrition (whole recipe, rough)
577
Calories
39g
Protein
23g
Fat
56g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. olive oil
- 2 leeks, including tender green portion, rinsed
- well and coarsely chopped
- 2 fennel bulbs, about 1 lb. total, thinly sliced,
- leaves reserved for garnish
- 2 baking potatoes, about 1 lb. total, peeled and
- coarsely chopped
- 6 cups chicken or vegetable stock or prepared
- broth
- 1 bunch watercress, stems removed
- 1/2 cup heavy cream
- Salt and freshly ground white pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes