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  Carrots 6 Medium, cut up
  Potatoes 3 Medium, peeled and cubed
  Celery stalks with leaves 3 , cut up
  Onions 2 Medium, quartered
  Water 4 Cup (64 tbs)
  Instant chicken bouillon granules 2 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)

Place 1/4 of the vegetables and 1 cup of the water in a blender container.
Cover and blend till coarsely chopped.
Transfer mixture to a large kettle.
Repeat process 3 times, using remaining vegetables and water.
Stir in bouillon granules, dillweed, 2 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Cover; simmer till tender, 45 to 60 minutes.
Place half of the cooked mixture in blender container.
Cover; blend till smooth, about 1 minute.
Repeat process with remaining mixture.
Return pureed mixture to kettle; stir in milk and butter.
Cover; heat through

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1288 Calories from Fat 484

% Daily Value*

Total Fat 55 g84.6%

Saturated Fat 33.6 g168%

Trans Fat 0 g

Cholesterol 143.6 mg47.9%

Sodium 2820.4 mg117.5%

Total Carbohydrates 188 g62.8%

Dietary Fiber 30.8 g123%

Sugars 53 g

Protein 27 g54.5%

Vitamin A 1268.1% Vitamin C 264.5%

Calcium 61.7% Iron 38.6%

*Based on a 2000 Calorie diet

Garden Gold Soup Recipe