Try this Winter Vegetable Soup recipe, or contribute your own.
Suggest a better description1. In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
2. Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
3. Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 120 | ||
Calories from Fat: 17 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 68.6mg | 2 % | |
Potassium 560.2mg | 15 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 21.1g | ||
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: 120
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