Try this Alpine Potato-Vegetable Soup - Jane Brody recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, saute the garlic and the onion in the butter until onion is translucent. Add the broth, potatoes, carrots, celery [no tops], and zucchini to the pan. Bring the soup to a boil, simmer for 15 to 20 minutes, or until potatoes are tender. Add the dill, parsley, salt and pepper, reserved celery tops, and if desired, the thickener (1 T. cornstarch dissolved in 3T. water). Simmer the soup until it is slightly thickened. Serve immediately, with croutons, if desired. NOTES : very good - nice to have a vegetable soup without tomatoes Recipe by: Jane Brody Posted to MC-Recipe Digest by KSBAUM
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Serving Size: 1 Serving (386g) | ||
Recipe Makes: 6 | ||
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Calories: 136 | ||
Calories from Fat: 23 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 823.1mg | 28 % | |
Potassium 741.5mg | 20 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 22.5g | ||
Protein 4.4g | 6 % | |
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: 136
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