Directions:
- Wash leeks well in a bowl of cold water, then lift out and drain well.
- Cook onions, leeks, fennel, and garlic in butter in a heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes.
- Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes.
- Stir in half and half and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 3 cups, about 15 minutes.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.86 Kcal (854 kJ) | ||
| Calories from fat | 17.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 3% | |
|---|---|---|---|
| Cholesterol | 6.81mg | 2% | |
| Sodium | 6441.26mg | 268% | |
| Potassium | 243.07mg | 5% | |
| Total Carbs | 37.62g | 13% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 7.5mg | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 128.77 Kcal (539 kJ) | ||
| Calories from fat | 11.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 3% | |
|---|---|---|---|
| Cholesterol | 4.3mg | 2% | |
| Sodium | 4068.59mg | 268% | |
| Potassium | 153.53mg | 5% | |
| Total Carbs | 23.76g | 13% | |
| Sugars | 0.86g | 5% | |
| Dietary Fiber | 1.17g | 7% | |
| Protein | 0.9g | 3% | |
| Vitamin C | 4.7mg | 12% | |
| Iron | 0.4mg | 3% | |
| Calcium | 36.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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