In a large, heavy soup pot over medium-high heat, heat butter or oil and white wine to bubbling. Add onion and cook 5 minutes, stirring frequently to prevent browning Add celery, broccoli and potato. Saute 5 more minutes, stirring frequently. Add milk, stock and oatmeal Lower heat to medium and simmer 15 to 20 minutes, or until potato is cooked. Let soup cool slightly, then then transfer in batches to a blender; puree. Return pureed soup to pot and add rosemary, dillweed and salt. Heat through, taste for seasoning, and adjust if necessary. Serves 6 to 8. Recipe by: Star Tribune, 2/98 Posted to MC-Recipe Digest by Kathleen
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (430g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 3.3mg||1 %|
|Sodium 1029.1mg||35 %|
|Potassium 407.2mg||11 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 22.5g|
|Protein 9.1g||13 %|
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: 155
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!