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| General Category : Stuffings and Fillings |
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| Food Group : Potatoes, Vegetables, Nuts |
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| Preparation Method : Boil/Simmer |
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| This mellow soup tastes creamy and rich, without actually adding any cream or milk. Accent its slightly nutty flavours with a drizzle of walnut oil or jazz it up with a small dollop of pesto or black olive tapenade when serving. |
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Ingredients
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2 tbsp (30 mL) butter |
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3 large chopped leeks, white part only |
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3 medium Yukon gold potatoes, peeled and diced, about 3/4 lb (375 g) |
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1 lb (500 g) roasted and peeled chestnuts |
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1 tsp (5 mL) dried thyme leaves |
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6 cups (1.5 L) chicken stock |
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1/2 tsp (2 mL) pepper |
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Salt |
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Preparation
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Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring occasionally for 8 minutes or until tender and releasing their juices. Add potatoes, chestnuts, thyme, stock and pepper. Increase heat to high, cover and bring to a boil. Reduce to medium-low and simmer, covered, for 12 to 15 minutes or until potatoes are tender.
Transfer soup, in batches, to blender and purée or use an immersion blender. Return to pan and gently heat through. Season to taste with salt.
Makes 6 servings.
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Nutritional information
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| Per serving: 356 cal, 10 g protein, 7 g fat, 64 g carb, 7 g fibre, 1217 mg sodium. High fibre. Excellent source vit C, vit B6, vit D and folate. Good source vit E, niacin, thiamine, iron, magnesium and phosphorus. |
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