Recipes

Leek Cream Soup

This is one leek you won’t mind. Soup is good food, especially when you’re talking about this homemade leek and cauliflower medley that’s simply mouthwatering. You’re sure to love every spoonful.
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Course Cream-Based Soups
Cuisine Continental

Servings 4 servings
Calories 830.35 kcal

Ingredients

  

  • 4 white leeks
  • 1 cauliflower
  • 1 onion, chopped
  • 42 ounce(s) vegetable broth
  • 4 teaspoon(s) cream
  • 1 dash(es) salt
  • 1 dash(es) pepper
  • 1 dash(es) parsley

Instructions

 

  • Cut the leek in small pieces.
  • Cut the center out of the cauliflower and separate the flowerets.
  • Cook the leek, onion and cauliflower in the vegetable broth until soft.
  • With the mixer, mix the soup until smooth.
  • Heat again, stirring the cream in.
  • Ready in 40 min.

Nutrition

Calories: 830.35kcalCarbohydrates: 154.09gProtein: 5.47gFat: 22.47gSaturated Fat: 13.93gCholesterol: 82.2mgSodium: 39699.21mgFiber: 7.28gSugar: 100.87g

Keyword Heavy Cream, Vegetables
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