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Cooperative Extension: Food & Health


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Recipes - Carrot Leek Soup

Ingredients:

1 medium leek, thinly sliced and soaked in water to remove sand
4 teaspoons margarine
6 medium carrots, sliced
2 medium potatoes, peeled and cubed
3 cans (14-1/2 ounces each ) low sodium chicken broth
2 cups skim milk
1/8 teaspoon pepper

Directions:

  1. In a large saucepan, sauté leek in margarine until tender.
  2. Add carrots, potatoes and broth; bring to a boil.
  3. Reduce heat; cover and simmer until vegetables are tender.
  4. Remove vegetables from heat and put into a blender or food processor.
  5. Add enough cooking liquid to cover, blend until smooth and return to pan.
  6. Stir in milk and pepper and heat through.

Makes 6 servings

Nutrition Facts
Serving Size 1 serving(s) (417g)

Amount Per Serving

Calories 138

Calories from Fat 20

% Daily Value

Total Fat 2.2g

3%

Saturated Fat 0.4g

2%

Trans Fat 0.3g

 

Cholesterol 1.6mg

1%

Sodium 578.4mg

24%

Total Carbohydrate 23.3g

8%

Dietary Fiber 2.9g

12%

Sugars 8.5g

 

Protein 7.3g

Vitamin A 214%

Calcium 15%

Vitamin C 22%

Iron 7%

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Contact Information

Cooperative Extension: Food & Health
5741 Libby Hall
Orono, Maine 04469-5741
Phone: 207.581.3188, 800.287.0274 (in Maine) or 800.287.8957 (TDD)E-mail: extension@maine.edu
The University of Maine
Orono, Maine 04469
207.581.1110
A Member of the University of Maine System