Recipe Details
| Title | Potato soup with wilted leaves |
|
| Author | Delia Smith | |
| Portions | 6 | |
| Created | 16th February 2015 08:23 am |
Reports Download
Weight (Per Portion)
One portion of this dish weighs approximately 411.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Potato, new | 700 Gram | |
| Butter, unsalted | 75 Gram |  |
| Onions, raw | 450 Gram | |
| Stock, chicken, liquid | 850 Millilitre |   |
| Milk, whole | 275 Millilitre | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Watercress, raw | 36 Gram | |
| Spinach, raw | 38 Gram | |
| Rocket, wild | 36 Gram |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 268 |  |
| Protein | 14.19% | |
| Other Carbohydrate | 13.29% | |
| Sugar | 8.13% | |
| Fat Saturated | 37.39% | |
| Fat Unsaturated | 7.37% | |
| Fiber | 11.06% | |
| Sodium | 23.92% | |
| Salt | 25.33% | |
Traffic Lights
 |  |  |
Recipe Method
1. Gently melt 2 oz (50 g) of butter in a large, thick-based saucepan, add peeled and diced potatoes and chopped onions and stir well around with a wooden spoon to get a nice coating of butter. 2. Season with salt and pepper, cover and let the vegetables sweat over a very low heat for about 15 minutes, stir now and then. 3. Add vegetable or chicken stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the potatoes are soft be careful as to heat too high, it may cause milk to boil over. 4. Allow the soup to cool a little before putting the whole lot into a blender in batches and blend to a pur