1 Clove Garlic
1 Leek
1/8 cup sweet white wine
3 Medium Potatoes
1 Head Broccoli
4 cups water
2 stalks fresh Rosemary
10 leaves Sage
Salt/Pepper to taste
Melt butter in stock pot. Chop leek and garlic and add to pot. Cook until leek starts to soften. Add white wine, cook 2 minutes.
Chop potatoes and broccoli (crowns and stalk). Add to stock pot. Add water, rosemary, and sage. Bring to a boil, then reduce heat and simmer until potatoes have started to dissolve into water. Remove from heat. Add salt and/or pepper to taste.
Transfer in batches to a blender, or blend with immersion blender until creamy and smooth.
Makes about 6 servings. Nutritional info:
Amount Per Serving | ||
 | ||
| Calories | 124.4 | |
| ||
| Total Fat | 2.3 g | |
| ||
| Saturated Fat | 1.3 g | |
| ||
| Polyunsaturated Fat | 0.2 g | |
| ||
| Monounsaturated Fat | 0.6 g | |
| ||
| Cholesterol | 5.2 mg | |
| ||
| Sodium | 28.8 mg | |
| ||
| Potassium | 612.4 mg | |
| ||
| Total Carbohydrate | 24.1 g | |
| ||
| Dietary Fiber | 4.2 g | |
| ||
| Sugars | 2.1 g | |
| ||
| Protein | 3.5 g | |
| ||
| Vitamin A | 24.8 % |
| |
| Vitamin B-12 | 0.1 % |
| |
| Vitamin B-6 | 22.1 % |
| |
| Vitamin C | 88.4 % |
| |
| Vitamin D | 0.0 % |
| |
| Vitamin E | 4.9 % |
| |
| Calcium | 4.1 % |
| |
| Copper | 8.1 % |
| |
| Folate | 19.3 % |
| |
| Iron | 8.1 % |
| |
| Magnesium | 9.6 % |
| |
| Manganese | 16.2 % |
| |
| Niacin | 7.2 % |
| |
| Pantothenic Acid | 6.3 % |
| |
| Phosphorus | 9.8 % |
| |
| Riboflavin | 5.7 % |
| |
| Selenium | 1.8 % |
| |
| Thiamin | 8.2 % |
| |
| Zinc | 3.6 % |
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