Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 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
- 1 lb. potatoes, peeled and quartered
- 2 leeks, rinsed and cut into julienne
- 3/4 cup heavy cream
- salt & pepper to taste
- 3 Tablespoons chopped chervil
Directions
Combine potatoes, leeks and 1 liter water in a large pan.
Bring to a boil.
Season with salt and freshly ground pepper.
Reduce heat and simmer gently for 35 minutes, or until vegetables are soft. Put the soup in blender and purée. Return to the pan and add the heavy cream.
Cook over low heat. Adjust the seasonings and serve in bowls, garnished with the chopped chervil. Serves 6.
Category:Panamanian Recipes
Category:Panamanian Soups