Potato and Leek Soup with Fresh Chervil
Grrrrrgh!
Course : Soups
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     leek
  1         tablespoon  safflower oil -- cold-pressed
  2 1/4         pounds  Idaho potato -- scrubbed and cut
                        into one-inch pieces
  1                     bay leaf
  1           teaspoon  dried thyme -- crushed
  2 1/4         quarts  chicken broth -- home made low-salt
     1/4           cup  Neufchatel cheese -- lowfat
  1               dash  ground white pepper
     1/4           cup  fresh chervil -- or 1 tablespoon
                        dried leaf chervil
 

Preparation:

1. Cut white parts of leeks lengthwise, rinse and cut into 1-inch pieces. Cut tender green parts of leeks into 1/8 x 1-inch strips. Reserve. 2. In large skillet or saucepot heat oil; add potatoes, white leek pieces, bay leaves and thyme. Cover. Cook 10 minutes, stirring once. 3. Add chicken broth; simmer, uncovered, 30 minutes. Cool 5 minutes. Remove bay leaves. 4. Stir in cheese and peppers. Press through a fine sieve. 5. Blanch reserved green strips of leek in boiling water 1 to 2 minutes. 6. Serve soup hot or cold. Top each serving with 2 teaspoons fresh chervil or 1/2 teaspoon dried leaf chervil and julienned strips of leek.

 

Nutritional Information:

255 Calories (kcal); 6g Total Fat; (20% calories from fat); 12g Protein; 39g Carbohydrate; 4mg Cholesterol; 1184mg Sodium