Try this Garlic Soup (Soupe a Lail) recipe, or contribute your own.
Suggest a better descriptionCooks notes: To save time, I use the small, prepared carrots that are peeled and ready to cook. Combine broth, garlic, potatoes and carrots in a large saucepan. Bring to a boil. Cover and reduce heat to a simmer. Simmer for 20 to 25 minutes, or until vegetables are soft. Puree in batches in the blender. Season with salt and pepper to taste. Add enough cream to reach correct consistency. Reheat on medium heat. Ladle into bowls and top with croutons. Serve. Croutons: Cut 3 slices of sourdough bread into 1/2-inch cubes. Melt 1 tablespoon butter in a nonstick skillet. Add 1 tablespoon olive oil. Add bread and saute on medium-high heat, tossing occasionally, until nicely browned. Season with garlic salt, if desired. Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley"
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Serving Size: 1 Serving (760g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 161 | ||
Calories from Fat: 23 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1412.2mg | 49 % | |
Potassium 572.4mg | 15 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 19.2g | ||
Protein 10.1g | 14 % | |
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: 161
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