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Garden Soup

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Ingredients
  Asparagus/Chopped broccoli 2 Cup (32 tbs), bias-sliced 1 inch thick
  Sliced carrot 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Fines herbes 1⁄2 Teaspoon
  Pepper 1 Dash
  Sliced zucchini 1⁄2 Cup (8 tbs), halved
  Evaporated milk 12 Ounce (1 Can)
  Cornstarch 4 Teaspoon
  Skim milk 1 Cup (16 tbs)
Directions

In a large saucepan stir together asparagus or broccoli, carrot, water, onion, salt, fines herbes, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Stir in zucchini. Cook, covered, about 2 minutes more or till just tender.
Stir together 2 tablespoons of the evaporated milk and the cornstarch. Stir into vegetable mixture. Stir in remaining evaporated milk and skim milk. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 707 Calories from Fat 235

% Daily Value*

Total Fat 27 g41.2%

Saturated Fat 16 g80.2%

Trans Fat 0 g

Cholesterol 103.3 mg34.4%

Sodium 1510 mg62.9%

Total Carbohydrates 84 g28%

Dietary Fiber 8.9 g35.5%

Sugars 55.4 g

Protein 39 g77.4%

Vitamin A 278% Vitamin C 77.1%

Calcium 127.9% Iron 40.8%

*Based on a 2000 Calorie diet

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Garden Soup Recipe