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Ingredients
- 4 tbsp. sweet butter
- 2 c. minced yellow onion
- 4 lg. leeks, white parts only, well cleaned and thinly sliced
- 1/2 c. minced shallots
- 4-6 garlic cloves, chopped
- 4 c. chicken stock
- 1 teaspoon dry thyme
- 1 bay leaf
- Salt and freshly grnd pepper
- 1 c. heavy cream
- 3 scallions, cut diagonally 1/2 inch pcs
Directions
- Heat butter. Add in onions, leeks, shallots, and garlic. Cook, covered, over low heat till vegetables are under and lightly colored, about 25 min. Add in stock, thyme and bay leaf, salt and pepper. Bring to boil, reduce heat, and cook, partially covered, for 20 min.
- Pour soup through a strainer set over a bowl, transfer solids and 1 c. liquid to the bowl of food processor fitted with a steel blade and puree.
- Return the puree and remaining 3 c. of liquid to pot and set over medium heat. Whisk in heavy cream and bring to a simmer. Add in the scallions and simmer for 5 min. Ladle into heated bowls and garnish with croutons of toasted French bread and snipped fresh chives. 4-6 portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 203 | 73% |
| Total Fat 23.09g | 29% |
| Saturated Fat 14.34g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 475mg | 20% |
| Potassium 434mg | 12% |
| Total Carbs 14.63g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.49g | 2% |
| Protein 4.88g | 8% |
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