Photo: Cala
Leek Soup with Dill Oil
10 ingredients
10 min + 25 min
Makes a big pot - enough for 8 -10 servings.
openrecipes
A rustic leek soup topped with an electric green drizzle of dill oil and crunchy toasted almonds.
Estimated Nutrition (whole recipe, rough)
554
Calories
13g
Protein
35g
Fat
49g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Topping | 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 small bunch of fresh dill ~ .5 oz / 15 g
- 9 tablespoons extra virgin olive oil
- 3.5 pounds / 56 oz / 1.5 kg leeks
- 6 tablespoons unsalted butter
- fine grain sea salt
- 2 large, thin-skinned potatoes, thinly sliced
- 3 medium garlic cloves, thinly sliced
- 6.5+ cups / 1.5+ liters good-tasting vegetable broth, preferably hot
- toasted almond slices, for topping
- grated gruyere cheese, for topping
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes