Leek and Turnip Soup (Milchig)
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INGREDIENTS
INSTRUCTIONS
From our daughter...sorry, dont know where she got it from. Saute the first 6 ingredients in the butter for 5 minutes. Add the water and salt, and simmer for 30 minutes. Puree in a blender or food processor, add the milk, and reheat. Enjoy! Posted to JEWISH-FOOD digest by Muriel Harris
NOTES
Nutrition
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| Serving Size: 1 Serving (516g) | ||
| Recipe Makes: 4 | ||
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| Calories: 212 | ||
| Calories from Fat: 32 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.6g | 5 % | |
| Saturated Fat 2g | 10 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 8.2mg | 3 % | |
| Sodium 137mg | 5 % | |
| Potassium 977.7mg | 26 % | |
| Total Carbohydrate 42.1g | 12 % | |
| Dietary Fiber 7.1g | 28 % | |
| Sugars, other 35.1g | ||
| Protein 5.5g | 8 % | |
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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. |
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Calories per serving: 212
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