Cream Of Vegetable Soup
|Seasoned pureed cooked vegetables and vegetable juice||2 1⁄2 Cup (40 tbs)|
|Thin white sauce||2 Cup (32 tbs)|
Prepare 1 1/2 cups fresh corn, onions, peas, carrots, cauliflower, celery, asparagus, or Brussels sprouts or a mixture of any of these and simmer in 1 1/2 cups salted water or chicken broth until very tender.
Press through a sieve or food mill and measure, adding a little more liquid if necessary to bring mixture to about 2 cups.
Stir into the cream sauce and taste for seasoning.
Dilute mixture with a little more milk if necessary.
Serving size: Complete recipe
Calories 599 Calories from Fat 101
% Daily Value*
Total Fat 11 g17.3%
Saturated Fat 7 g35.2%
Trans Fat 0.4 g
Cholesterol 35.2 mg11.7%
Sodium 1092.3 mg45.5%
Total Carbohydrates 100 g33.4%
Dietary Fiber 7.5 g30%
Sugars 37.4 g
Protein 24 g48.9%
Vitamin A 166.3% Vitamin C 0.06%
Calcium 57.6% Iron 5.4%
*Based on a 2000 Calorie diet