Underground Soup (With Donnas Additions in Brackets)
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INGREDIENTS
- 4 Garlic
- 2 c Sweet potatoes [1 big one],
- 2 c Celery root [1 big one--I
- Chicken Stock
- 2 c Carrots
- 2 c Onions
- 2 c Rutabega [one large one],
- 2 c Parsnips [two small ones]
INSTRUCTIONS
Sautee onions and garlic in olive oil for about 30 minute (it takes that long to chop the other stuff). Add remaining ingredients (except stock). Add chicken stock [I used onion soup powder and parev chicien powder] and bring to a boil. Let simmer (you can let simmer for hours the longer the better) add pepper and taragon to taste and it is wonderful. I always get compliments on it. originally posted by whoever lives at Lupovitch@aol.com Posted to JEWISH-FOOD digest V96 #57 Date: Tue, 22 Oct 1996 14:04:56 -0700 (PDT) From: dkuttner@proaxis.com (Donna Holberg Kuttner)
NOTES
Nutrition
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| Serving Size: 1 Serving (908g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 379 | ||
| Calories from Fat: 12 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.3g | 2 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 204.3mg | 7 % | |
| Potassium 1801.7mg | 47 % | |
| Total Carbohydrate 88.3g | 26 % | |
| Dietary Fiber 18.3g | 73 % | |
| Sugars, other 70g | ||
| Protein 10.2g | 15 % | |
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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: 379
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