Try this Cream of Green Pepper Soup recipe, or contribute your own.
Suggest a better descriptionBring Chicken Broth to a boil and while boiling drop in the rice, rainlike, and add bay leaf, parsley and cloves. Cook unitl rice is tender, and stir in 4 canned red pimientos, drained and chopped. Rub the contents of the kettle trhough a sieve and after discarding the bay leaf, parsley and cloves, move into a clean kettle. Seaston to taste with slt, pepper, nutmeg, and a few grains of cayenne. Boil once, then stir in heavy cream, which has been scalded and mmixed with egg yolks. Per serving: 230 Calories; 12g Fat (45% calories from fat); 8g Protein; 26g Carbohydrate; 85mg Cholesterol; 900mg Sodium Recipe by: : The Soup Book byLouis P. DeGuoy Posted to MC-Recipe Digest V1 #1007 by Ruth59
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 200 | ||
Calories from Fat: 124 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 434.8mg | 134 % | |
Sodium 509.5mg | 18 % | |
Potassium 110.7mg | 3 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 11.3g | ||
Protein 7.1g | 10 % | |
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: 200
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