Try this Spring Greens Soup recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, saute onions in butter and oil until soft. Stir in the potatoes; cook one or two minutes. Add 1 cup broth. Cover; simmer over medium heat for 15 minutes until potatoes are almost soft. Wash greens and tear into small pieces. Add to the soup in a food processor or blender. Return mixture to the pot, add remaining chicken broth, and simmer for a few minutes. Serve hot, garnished with snipped chives. Ogden writes: "If youre looking for color, this soup has it. The potatoes give a nice hearty flavor and smooth texture." Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog, Spring/Summer 1994, Vol. XI, No. 1. Pg. 41.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 129 | ||
Calories from Fat: 95 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 234.7mg | 8 % | |
Potassium 357.2mg | 9 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 4.4g | ||
Protein 2.9g | 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: 129
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