Directions:
- Heat pine nut oil in a stock pot. Add butter and follow immediately with leeks and onions.
- Saute over medium-low heat for about 10 minutes, sprinkle with a pinch or two of salt.
- Add wine and reduce by 1/2.
- Add potatoes and stock. Simmer for 20-25 minutes, until potatoes are tender.
- Cool by placing your cooking vessel in ice water for a few minutes, then puree the mixture in a blender.
- Place the puree back into the stock pot and mix in the cream. Add a bit more broth - about 1/2 of a cup.
- Season with salt and pepper and simmer for 2-3 minutes, just to warm through. Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.57 Kcal (1480 kJ) | ||
| Calories from fat | 78.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.71g | 13% | |
|---|---|---|---|
| Cholesterol | 27.43mg | 9% | |
| Sodium | 97.53mg | 4% | |
| Potassium | 1241.79mg | 26% | |
| Total Carbs | 56.98g | 19% | |
| Sugars | 8.62g | 34% | |
| Dietary Fiber | 7.38g | 30% | |
| Protein | 8.07g | 16% | |
| Vitamin C | 39.2mg | 65% | |
| Iron | 4.7mg | 26% | |
| Calcium | 112.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 79.18 Kcal (332 kJ) | ||
| Calories from fat | 17.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 13% | |
|---|---|---|---|
| Cholesterol | 6.14mg | 9% | |
| Sodium | 21.84mg | 4% | |
| Potassium | 278.1mg | 26% | |
| Total Carbs | 12.76g | 19% | |
| Sugars | 1.93g | 34% | |
| Dietary Fiber | 1.65g | 30% | |
| Protein | 1.81g | 16% | |
| Vitamin C | 8.8mg | 65% | |
| Iron | 1mg | 26% | |
| Calcium | 25.1mg | 11% | |
* 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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