Try this Market Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionMelt 2 tablespoons butter in a large kettle over medium-high heat. Add next 9 ingredients (carrots - marjoram), cover & cook until vegetables begin to soften, stirring occasionally, about 10 minutes. Add potatoes & enough broth to barely cover vegetables (dont get fooled by their floating). Cover & bring to boil, skimming surface occasionally. Reduce heat, cover partially, & simmer 45 minutes, skimming surface occasionally. Puree half of the vegetables in a blender until smooth. Mix puree back into remaining soup. Puree more vegetables if soup is too thin. Add 1 cup milk, nutmeg & pepper and bring to boil. Add more broth or milk if too thick. *** Can be prepared 1 day ahead. Cool, cover & refrigerate. Rewarm before continuing. Sprinkle greens atop soup. Cover & simmer until greens wilt, about 4 minutes. Stir in remaining 1 tablespoon butter. Ladle soup into bowls. Serve, passing additional pepper separately. Posted to MC-Recipe Digest V1 #288 Date: Sat, 09 Nov 1996 16:43:43 GMT From: bearhair@ripco.DELETE.com (Bearhair)
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 316 | ||
Calories from Fat: 313 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 22g | 110 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 92.4mg | 28 % | |
Sodium 9.7mg | 0 % | |
Potassium 50.9mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.3g | ||
Protein 0.9g | 1 % | |
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: 316
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