Soup and Salad, with Style: Salad Lyonnaise and Leek and Potato Soup

Soup and Salad, with Style: Salad Lyonnaise and Leek and Potato Soup
17 Ingredients
  • 4 leeks, trimmed of tough tops, leave 3 to 4 inches of green on white of leek
  • Extra-virgin olive oil, 2 tablespoons for soup, 1/4 cup for salad dressing, some for drizzling
  • 1 bay leaf, fresh or dried
  • 4 all purpose potatoes, such as russet, peeled and sliced
  • Salt and freshly ground black pepper
  • 6 cups good quality chicken stock, available on soup aisle
  • 2 large cloves garlic, cracked away from skin
  • 4 slices whole grain French bread, cut into very small pieces, plu more for dipping
  • 1/3 pound slab bacon, 1 (1/2-inch) slice from butcher counter
  • 1 shallot, chopped
  • 3 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 eggs
  • 2 heads chicory, washed and torn into bite-sized pieces
  • 2 heads endive, quartered lengthwise and leaves separated
  • 1 tablespoons chopped fresh tarragon leaves, a few sprigs
  • 2 tablespoons chopped fresh chives, for garnish
Nutrition
604
30% daily value
4 servings
                                       
                                            dairy-​free
     

Fat

37% 24

Saturated

39% 8

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 4

Carbs

24% 71

Carbs (net)

- 62

Fiber

39% 10

Sugars

- 13

Sugars, added

- 0

Protein

53% 27

Cholesterol

65% 196

Sodium

81% 1938

Calcium

18% 180

Magnesium

29% 121

Potassium

40% 1862

Iron

35% 6

Zinc

23% 3

Phosphorus

62% 432

Vitamin A

27% 239

Vitamin C

71% 64

Thiamin (B1)

44% 1

Riboflavin (B2)

53% 1

Niacin (B3)

64% 10

Vitamin B6

106% 1

Folate equivalent (total)

45% 179

Folate (food)

- 179

Folic acid

- 0

Vitamin B12

24% 1

Vitamin D

275% 41

Vitamin E

15% 2

Vitamin K

117% 140

Sugar alcohols

- 0

Water

- 703
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