soup
Melt butter in a large pot.
Add quartered onions, beef broth, celery leaves or flakes, quartered potato & bring to a boil.
Cover pot & simmer on medium-low heat for 30 minutes.
Puree little by little in a blender, emptying the pur?e from the blender into another large pot.
Continue to pur?e little by little, so that it won't splash out of the blender & placing the pur?e in the 2nd pot, until all of the pur?e is in the 2nd pot.
Mix in the wine, vinegar & sugar.
Bring to boil again & then simmer on medium-low heat for 5 minutes.
Stir in the cream, parsley, salt & pepper.
Heat on low flame another 5 minutes & be VERY, VERY CAREFUL NOT TO BOIL!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (549g) | ||
Recipe Makes: 6 | ||
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Calories: 442 | ||
Calories from Fat: 207 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 14.3g | 72 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 74.7mg | 23 % | |
Sodium 760.2mg | 26 % | |
Potassium 677.8mg | 18 % | |
Total Carbohydrate 54.2g | 16 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 49.7g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 442
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