Recipe Details
Title Potato soup with wilted leaves
Author Delia Smith
Portions 6
Created 16th February 2015 08:23 am
Weight (Per Portion)

One portion of this dish weighs approximately 411.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Potato, new700 Gram
Butter, unsalted75 Gram
Onions, raw450 Gram
Stock, chicken, liquid850 Millilitre
Milk, whole275 Millilitre
Salt, sea1 Pinch
Pepper, black1 Pinch
Watercress, raw36 Gram
Spinach, raw38 Gram
Rocket, wild36 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%
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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
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