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VICHYSSOISE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

22.22 g

Sodium (mg)

582.32 mg

Vitamin A (IU)

803.69 IU

Saturated Fat (g)

10.73 g

Energy (kcal)

281.16 kcal

Fat (g)

19.76 g

Trans Fat (g)

0.17 g

Salt (g)

1.46 g

Calcium (mg)

128.54 mg

Monounsaturated Fat (g)

4.16 g

Cholesterol (mg)

43.52 mg

Iron (mg)

1.26 mg

Vitamin C (mg)

17.2 mg

Fibre (g)

2.38 g

Sugars (g)

7.33 g

Protein (g)

5.13 g

Potassium (mg)

438.5 mg

Total

88.9 g

2329.29 mg

3214.75 IU

42.91 g

1124.62 kcal

79.06 g

0.67 g

5.82 g

514.17 mg

16.64 g

174.07 mg

5.02 mg

68.78 mg

9.52 g

29.32 g

20.5 g

1754 mg

  • 2 Knorr Vegetable Stock Cube
  • 1250 ml water
  • 300 ml fresh milk
  • 100 ml cream
  • 20 g unsalted butter
  • 300 g leeks (diced)
  • 300 g potatoes (cut into cubes)
  • 125 g white onion
  • 1 tbsp olive oil
  • crouton
  • chives
  • 1 Boil water with KNORR VEGETABLE CUBES to obtain a clear vegetable stock.
  • 2 Heat another pot with butter, olive oil and sauté onions until translucent.
  • 3 Add leek and stir fry for 5 minutes.
  • 4 Add potatoes to vegetable stock. Reduce heat and boil for 15 minutes until potato is tender.
  • 5 Process the soup in a blender until fine, add fresh milk and cream.
  • 6 Season with KNORR HAO CHI ALL-IN-ONE SEASONING.
  • 7 Reheat the soup.
  • 8 Garnish with croutons and chives.