Celery Chowder Soup
|White stock||1 Cup (16 tbs)|
|White sauce||16 Ounce (Measuring Around 3 Teacups Of Sauce)|
|Chopped parsley||2 Tablespoon|
Chop the vegetables.
Fry the vegetables in the butter for at least 2 minutes.
Add the white stock.
Boil for at least 20 minutes, or until the vegetables are cooked.
Add the white sauce, salt, pepper and chopped parsley. Cook for 2 minutes. Serve hot.
Variations: Corn Chowder Soup. Instead of celery and potatoes add 1 1/2 teacups of cooked corn. Serve with a sprinkling of cheese.
Vegetable Chowder Soup. Instead of celery,add 1 1/2 teacups of mixed boiled vegetables (e.g. french beans, carrots, potatoes, green peas etc.).
Serving size: Complete recipe
Calories 1101 Calories from Fat 401
% Daily Value*
Total Fat 46 g70.6%
Saturated Fat 18.3 g91.6%
Trans Fat 0 g
Cholesterol 70.9 mg23.6%
Sodium 2473.7 mg103.1%
Total Carbohydrates 145 g48.4%
Dietary Fiber 18.8 g75.1%
Sugars 41.9 g
Protein 36 g72.9%
Vitamin A 95.5% Vitamin C 253.1%
Calcium 82.4% Iron 39%
*Based on a 2000 Calorie diet