Try this Leek and Carrots Soups with Croutons recipe, or contribute your own.
Suggest a better descriptionIn pot melt 2 tbsp. butter over medium-low heat. Add leeks, carrots, celery, diced pepper, zest, thyme and 1/4 tsp. pepper. Cover; cook, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in broth. Bring to a simmer; cook 10 minutes. Meanwhile, position over rack about 6" from heat source; preheat broiler. Melt remaining butter. In large bowl toss bread cubes, salt and remaining pepper with butter. Spread on ungreased baking sheet. Broil, turning once, until crisp and golden, about 5 minutes. Sprinkle soup with parsley, if desired. Top with croutons just before serving. Per serving: 184 cals; 6 g protein; 9 g fat; 20 mg chol; 20 g carbs; 663 mg sodium. Formatted by Mary Wilson (BWVB02B). Posted to JEWISH-FOOD digest by Nancy Berry
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 8 | ||
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Calories: 165 | ||
Calories from Fat: 73 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 19.1mg | 6 % | |
Sodium 249.7mg | 9 % | |
Potassium 262.1mg | 7 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 18.3g | ||
Protein 3g | 4 % | |
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: 165
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