see above
Butter saucepan. Place veggies in pan. Cover with buttered wax paper and lid. Cook over low heat for about 45 minutes until tender. Puree in food processor. Cool to room temp. Add chicken stock, sour cream and salt. Stir.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (621g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 328 | ||
Calories from Fat: 151 (46%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 16.8g | 22 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 48.5mg | 15 % | |
Sodium 1282.6mg | 44 % | |
Potassium 901.5mg | 24 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 27.6g | ||
Protein 11.6g | 17 % | |
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: 328
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.