Appetizers / Soups / Salads

Cream of Leek soup with puffed pastry is for Soup.

Cream of Leek soup with puffed pastry takes 15 minutes to prepare.

Cream of Leek soup with puffed pastry takes 60 minutes to cook.

Cream of Leek soup with puffed pastry makes 8 servings.

The ingredients for Cream of Leek soup with puffed pastry are:

1 1/4 pounds leeks
1/4 cup butter
1/4 cup of onion
1 celery rib chopped
10 cups chicken broth
1/2 cup chopped flat leaf parsley
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy cream
4 ounces of shredded Havarti Cheese
4 ounces shredded cheddar cheese

Here is how you make Cream of Leek soup with puffed pastry:

makes 8 1-cup servings.Clean leeks and coarsely chop. Reserve a small amount of green for garnish.In a large soup pot:Melt butter and cook chopped onion, chopped celery rib, and the leeks until soft but not brown.Add chicken broth and bring to boil. Add havarti and cheddar cheese and stirSimmer for 1 hour, skimming if necessary.Process in a food processor until smooth.Reheat the soup, stir in chopped parsley, the reserved leeks.Salt and pepper to taste.Number of Servings: 8Recipe submitted by SparkPeople user POLYANASUNSHINE.

The nutritional information for Cream of Leek soup with puffed pastry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 314.4

• Total Fat: 24.9 g
• Cholesterol: 121.8 mg
• Sodium: 825.5 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 2.4 g
• Protein: 11.5 g