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Suggest a better descriptionSaute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min. Add Potatoes, Carrots & Chicken Broth. Bring To A Boil, Reduce Heat & Simmer 20 Min. OR Until Vegetables Are Tender. With Knife Blade in Processor, Add Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth. Pour Mixture Into A Bowl. Repeat Procedure With Remaining Vegetables & Liquid. Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6 Hours. Garnish With Grated Nutmeg. (Fat 1.2 Chol. 0.)
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 35 | ||
Calories from Fat: 3 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.3mg | 2 % | |
Potassium 231.6mg | 6 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 5.8g | ||
Protein 0.9g | 1 % | |
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: 35
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