Leek Soup with Dill Oil
yield: 9
total time: 35 minutes
Ingredients
- 1 bunch fresh dill ~ .5 oz / 15 g
- 9 tablespoons extra virgin olive oil
- 3 1/2 pounds leeks
- 6 tablespoons unsalted butter
- fine grain sea salt
- 2 potatoes large, thin-skinned, thinly sliced
- 3 medium garlic cloves thinly sliced
- 6 1/2 vegetable broth + cups / 1.5+ liters good-tasting, preferably hot
- toasted almond slices for topping
- grated Gruyere cheese for topping
Nutrition
- Calories : 340 calories
- Carbohydrate : 33 grams
- Cholesterol : 20 milligrams
- Fat : 22 grams
- Fiber : 5 grams
- Protein : 5 grams
- SaturatedFat : 7 grams
- Sodium : 125 milligrams
- Sugar : 8 grams
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