Ingredients:
- 1 leek, white and light green parts only , quartered lengthwise and rinsed
- 4 slender carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch thick slices
- lemon zest (1 strip) or orange zest (1 strip)
Directions:
- In a large high-sided skillet or, if you've got one, a woklike stir-fry pan, warm the olive oil over med-low heat.
- Toss in the garlic and cook for 1 minute.
- Add in the onion and leek, turning them in the oil, and season with salt and pepper.
- Cook, stirring gently, just until the onion and leek soften slightly, about 5 minutes.
- Stir in the potatoes and carrots, then pour in the broth.
- Toss in zest and lemongrass.
- Increase heat and bring the broth to a boil, then lower heat and simmer gently, uncovered, until the vegetables are just short of tender, about 10 minutes.
- *You can make the pot-au-feu to this point up to 3 hours in advance; cover and refrigerate; when ready to continue, bring the broth back to a boil, lower the heat so that it simmers, and cook gently until everything is heated through.
- While the vegetables are simmering, bring a skillet of water to a boil-you'll use the pan to reheat the eggs right before serving.
- With the pot-au-feu at a gentle simmer, drop in the asparagus and shiitakes; cook until tender, about 4 minutes.
- Scatter the spinach over the vegetables and cook another 2 minutes, just until slightly wilted.
- Taste for salt and pepper; adjust.
- Slip the eggs into the skillet of simmering water and give them just a couple of minutes to warm while you spoon out the pot-au-feu.
- Ladle the vegetables and broth into shallow soup plates, scatter with chopped fresh herbs, and finish each with a poached or boiled egg; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.09 Kcal (2006 kJ) | ||
| Calories from fat | 140.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.61g | 24% | |
|---|---|---|---|
| Cholesterol | 186.85mg | 62% | |
| Sodium | 1259.01mg | 52% | |
| Potassium | 1540.82mg | 33% | |
| Total Carbs | 70.76g | 24% | |
| Sugars | 14.52g | 58% | |
| Dietary Fiber | 11.06g | 44% | |
| Protein | 17.62g | 35% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 2mg | 65% | |
| Iron | 7.6mg | 42% | |
| Calcium | 198.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 80.41 Kcal (337 kJ) | ||
| Calories from fat | 23.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 24% | |
|---|---|---|---|
| Cholesterol | 31.36mg | 62% | |
| Sodium | 211.3mg | 52% | |
| Potassium | 258.6mg | 33% | |
| Total Carbs | 11.88g | 24% | |
| Sugars | 2.44g | 58% | |
| Dietary Fiber | 1.86g | 44% | |
| Protein | 2.96g | 35% | |
| Vitamin C | 5.1mg | 51% | |
| Vitamin A | 0.3mg | 65% | |
| Iron | 1.3mg | 42% | |
| Calcium | 33.3mg | 20% | |
* 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.
Try this similar recipes
-
Garlic Soup Gratiné (Cream of Garlic Soup)
Garlic, peeled (3-3 1/2 heads of garlic), Bay leaf and 13 more.. -
Caramelized Butternut Squash Soup
Extra-virgin olive oil, Butternut squash, peeled and cubed and 10 more.. -
Provencal Vegetable Soup
Fresh broad beans, shelled or 3/4 cup dried haricot beans... and 20 more.. -
Chinese Corn Soup
Corn kernels, Corn oil, Minced chicken and 8 more.. -
Eclectic Sea Scallops
Sea scallops (well rinsed and patted dry to avoid sandy t... and 8 more.. -
Lowcountry Shrimp and Grits
Yellow stone-ground grits, Milk, Extra virgin olive oil and 5 more.. -
Lebanese-Style Red Lentil Soup
Water, Chicken stock, Lentils, Virgin olive oil and 8 more..
Also Try
-
-
-
-
-
-
-
-
Warming Italian Sausage and Tortellini Soup
Lean italian sausage, casings removed, Onion, diced and 9 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
