Filter
Reset
Sort ByRelevance
Bmlyall
Potato leek soup with oyster mushrooms and bacon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the potato cubes in the stock for about 15 minutes.
-
Bake the bacon cubes and set aside.
-
Puree the potato with the stock. Spoon the oyster mushrooms and leeks through the soup and heat for about 3 minutes.
-
Add the bacon and parsley and season the soup with freshly ground pepper.
-
Put in the crème fraîche or pour it for serving.
-
Tasty with baguette and herb butter.
Blogs that might be interesting
-
15 minAppetizerpeanut, cucumber, bean sprouts, coriander leaf, Red pepper, fresh ginger, White wine vinegar, soy sauce, sesame oil, honey,cucumber salad with ginger-sesame dressing -
45 minAppetizershallots, leeks, beef tomatoes, thyme, olive oil, broth tomato, sugar, dried lentils, salt, freshly ground pepper,provencal tomato soup with lentils -
20 minAppetizerolive oil, roots, bunch onions, garlic, flour, dry white wine, mixed seafood, creme fraiche, pappardelle (pasta),pappardelle with seafood -
30 minAppetizerleeks, unsalted butter, sticking potato, chicken fond, fresh cream, tap water, Roquefort blue veal cheese 52,classic leek soup
Nutrition
430Calories
Sodium0% DV0g
Fat51% DV33g
Protein26% DV13g
Carbs6% DV18g
Fiber0% DV0g
Loved it