Try this Cream of Celery Soup recipe, or contribute your own.
Suggest a better descriptionSelect crisp celery, wash thoroughly, trim off any discoloration on root and damaged portions: chop both leaves and stems. SIMMER celery and onion until tender (10 minutes) in the boiling water with the 1/2-teaspoon salt. Melt butter in saucepan, blend in flour, add milk gradually and cook with constant stirring until sauce boils and thickens. Add the 1 1/4 teaspoons salt and cooked vegetables and their liquid. Heat to boiling and garnish with chopped parsley. Chopped or riced hard-cooked egg is also an attractive and nutritious garnish. 5 servings. Posted to recipelu-digest Volume 01 Number 358 by ncanty@juno.com (Nadia I Canty) on Dec 11, 1997
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Serving Size: 1 Serving (740g) | ||
Recipe Makes: 1 | ||
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Calories: 753 | ||
Calories from Fat: 467 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.8g | 69 % | |
Saturated Fat 32.5g | 162 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 141.5mg | 44 % | |
Sodium 524.2mg | 18 % | |
Potassium 991mg | 26 % | |
Total Carbohydrate 60.3g | 18 % | |
Dietary Fiber 7.4g | 29 % | |
Sugars, other 52.9g | ||
Protein 15.5g | 22 % | |
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: 753
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