Luxembourg Potato Soup Gromperenzopp Food

LUXEMBOURG POTATO SOUP (GROMPERENZOPP)

Luxembourg Potato Soup (Gromperenzopp) image

Make and share this Luxembourg Potato Soup (Gromperenzopp) recipe from Food.com.

Provided by threeovens

Categories Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 leeks, washed and chopped (1 1/2 cups)
2 tablespoons butter, divided
4 -5 potatoes, peeled and diced (3 1/2 cups)
3 cups water, boiling
3 cups milk
2 egg yolks
1/2 cup cream or 1/2 cup sour cream
salt & freshly ground black pepper
fresh parsley, for garnish (optional)

Steps:

Cut up the green stalks and roots from the leeks and wash well; you should have about 1 1/2 cups.
In a heavy saucepan or Dutch oven, melt the butter over low heat; add leeks and saute until soft and translucent.
Add diced potatoes and 3 cups boiling water; season with 2 teaspoons salt.
Cook 30 minutes so that potatoes and leeks are very soft.
Strain mixture through a sieve or put through a food mill, and return to pot.
Meanwhile, in a separate saucepan, heat milk to boiling; blend egg yolks into the cream or sour cream.
Stirring constantly, add milk, 1 teaspoon butter, then the egg and cream mixture.
Season with salt and pepper; garnish with parsley if desired.
Add salt and pepper and finely chopped parsley if desired.

Nutrition Facts : Calories 498.2, Fat 24.2, SaturatedFat 14.4, Cholesterol 168.4, Sodium 178.5, Carbohydrate 59.5, Fiber 6.3, Sugar 5.2, Protein 13.6

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