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Prune and Leek Cream Soup Recipe

Looking for an easy Prune and Leek Cream Soup recipe? Learn how to make Prune and Leek Cream Soup using healthy ingredients.


Submitted by zigidoll

Makes 12 servings



Based off a pork stew, this is a vegetarian version that is great with warm french bread or served over rice. The flavors are delicate yet rich -- it's a little work to cut up all the veggies, but the result is fancy and delightful.

Recipe Ingredients for Prune and Leek Cream Soup

1 Salt & Pepper
1/4 cup vegetable oil
8 oz button mushrooms
1 cup quinoa
1 large leek , white and light green parts only, halved lengthwise and sliced 1/4 inch thick, rinsed thoroughly (about 1 cup)
3 cloves garlic
3 tablespoons unbleached all-purpose flour
200 g g) brandy
3 cups low-sodium chicken broth
2 tbsp,+crumbled bay leaf
1 about 1 pound, trimmed of stalks, cored, and cut into 1/2-inch-t fennel bulb
1 pound carrots (about 6 medium), peeled and sliced 1 inch thick
1 cup heavy cream (for serving)
1 cup prunes , halved (for serving)
1 cup Water (as needed for reheating)
2 tablespoons minced fresh tarragon leaves (for serving)
2 tablespoons minced fresh parsley leaves (for serving)
1 tablespoon juice from 1 lemon (for serving)

Recipe Directions for Prune and Leek Cream Soup

  1. Make stewing liquid

  2. Add the remaining 1 tablespoon oil to the pot and return to medium heat until shimmering.

  3. Add the leeks and 1 teaspoon salt and cook, stirring often, until wilted and lightly browned, 5 to 7 minutes.

  4. Stir in the garlic and cook until fragrant, about 30 seconds.

  5. Stir in the flour and cook, stirring constantly, until golden, about 1 minute.

  6. Slowly whisk in the brandy, scraping up any browned bits.

  7. Gradually whisk in the broth until smooth and bring to a simmer.

  8. Stir in bay leaves and bring back to a simmer.

  9. Cover, place the pot in the oven, and cook for 1 hour.

  10. Stir in the fennel and carrots and continue to cook in the oven, covered, until the meat is just tender, 45 to 50 minutes more.

  11. Remove the bay leaves and season with salt and pepper to taste.

  12. Store

  13. Let the stew cool, uncovered at room temperature, for 45 minutes.

  14. Transfer to an airtight container(s) and refrigerate for up to 2 days.

  15. Serve

  16. Spoon off and discard any hardened fat from the top and transfer the stew to a Dutch oven.

  17. Cover and bring to a simmer over medium-low heat, gently stirring occasionally, about 30 minutes.

  18. Stir in the cream and prunes, and continue to simmer gently until the prunes are softened, 5 to 10 minutes (adding water as needed to adjust the sauce consistency).

  19. Off the heat, stir in the tarragon, parsley, and lemon juice and season with salt and pepper to taste.

Categories

Soup

Nutrition Facts
Serving Size 227.3g
Amount Per Serving
Calories
239
Calories from Fat
85
% Daily Value*
Total Fat
9.4g
14%
Saturated Fat
3.3g
17%
Trans Fat
0.0g
Cholesterol
14mg
5%
Sodium
68mg
3%
Potassium
483mg
14%
Total Carbohydrates
27.1g
9%
Dietary Fiber
4.1g
16%
Sugars
7.9g
Protein
4.6g
Vitamin A 136% Vitamin C 13%
Calcium 6% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • Low in sodium
  • Very high in vitamin A
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