Blues and Greens Cream of Leek
- Course Soups & Creams
- Prep. Time 20 mins
- Cooking Time 30 mins
- Yields 8
Preparation
What You Need
1 tbsp (15 mL) butter1 lb (500 g) trimmed leeks, chopped
2 cups (500 mL) watercress
1 tbsp (15 mL) vegetable broth mix
4 cups (1 L) water
2/3 cup (150 mL) 18% table cream
1/4 lb (125 g) Canadian Blue cheese, crumbled
Freshly ground pepper
Canadian Blue cheese, to garnish
Chopped fresh parsley
Instructions
In a large saucepan, melt butter over low heat. Add leeks and watercress; cover and cook, stirring occasionally, for about 15 minutes or until leeks are softened. Add broth mix; cover and cook 5 minutes. Add water and bring to boil. Reduce heat to medium. Cook for 10 minutes, stirring occasionally.
In a blender, in batches, purée soup until smooth. Return to saucepan and stir in cream and 1/4 lb (125 g) Canadian Blue cheese. Heat over medium-low heat until hot (do not boil) and cheese is melted. Season to taste with freshly ground pepper. Serve sprinkled with more Canadian Blue cheese and fresh parsley.
Nutritional Info
Per serving
Energy: 145 Calories
Protein: 5 g
Carbohydrate: 10 g
Fat: 10 g
Fibre: 1.2 g
Sodium: 381 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient % DV*
Calcium: 14% / 149 mg
Folate: 21%
Vitamin C: 19%
Vitamin A: 14%
Vitamin B12: 12%
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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