Cream of Vegetable Soup Normandy
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Carrots||6 Medium, thinly sliced|
|Leeks||3 Large, cleaned and thinly sliced (With 1 Inch Green Stem)|
|Onions||2 Large, thinly sliced|
|Turnips||2 Large, peeled and thinly sliced|
|Potatoes||6 , peeled and sliced|
|Chicken stock||8 Cup (128 tbs)|
|Freshly ground pepper||To Taste|
|Creme fraiche||1 Cup (16 tbs)|
Melt butter in Dutch oven or large saucepan over medium heat.
Add carrots, leeks, onions, and turnips .and saute until golden.
Add potatoes, stock and salt (if necessary) and pepper to taste Increase heat and bring to boil.
Reduce heat and simmer until vegetables are tender Transfer to processor or blender in batches and puree.
Return to saucepan and stir in Creme Fraiche.
Cook over low heat until just warmed through.
Do not boil.
Serving size: Complete recipe
Calories 3260 Calories from Fat 971
% Daily Value*
Total Fat 109 g168.1%
Saturated Fat 36 g180.2%
Trans Fat 0 g
Cholesterol 178.6 mg59.5%
Sodium 3842.4 mg160.1%
Total Carbohydrates 496 g165.3%
Dietary Fiber 63.8 g255.3%
Sugars 118.5 g
Protein 102 g203.7%
Vitamin A 1432.9% Vitamin C 749.9%
Calcium 91.2% Iron 158.6%
*Based on a 2000 Calorie diet