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Piper
Creamy leek soup
Bound leek soup with cream and chicken strips served with cheese and onion breads.
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Ingredients
Directions
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Peel the potato and cut into cubes.
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Melt the butter in a (soup) pan. Add the potato and the leeks (keep a few rings separate) and bake 3 min.
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Pour in the stock and let it cook gently for 10 minutes.
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Add the whipped cream and purée the vegetables briefly with a hand blender, until a smooth soup is created. Season with salt and pepper.
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Divide the soup over deep plates. Sprinkle the chicken strips and the reserved leek.
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Nutrition
215Calories
Sodium0% DV0g
Fat25% DV16g
Protein8% DV4g
Carbs4% DV11g
Fiber0% DV0g
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