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Phuong Trinh: "Great
I added 1 tsp of curry powder to the leeks…" Read More
11Ingredients
55Minutes
180Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. unsalted butter
- 2 Tbsp. olive oil
- 2 leeks (white and light green parts, finely chopped)
- 1 lb. asparagus (thick, trimmed, peeled and cut into 2-inch, 5-cm. pieces, tips reserved)
- 1 russet potato (peeled and cut into 2-inch, 5-cm. chunks)
- 4 cups vegetable broth (32 fl. oz./1 l.)
- salt
- ground white pepper
- 1/2 lemon
- 3 Tbsp. crème fraîche (or sour cream)
- 1 Tbsp. chives (finely chopped)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol10mg3% |
Sodium930mg39% |
Potassium460mg13% |
Protein4g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A35% |
Vitamin C35% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Phuong Trinh 3 years ago
Great
I added 1 tsp of curry powder to the leeks and potatoes then added the broth and the asparagus and finished with some bacon bits with the asparagus tips. Clearly restaurant quality. You could finish with creme fraiche and chives too.