Celery And Potato Soup
|Celery||4 Cup (64 tbs), chopped|
|Onion||1 Cup (16 tbs), chopped|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Potatoes||1 1⁄4 Cup (20 tbs), diced|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped|
|Chicken broth||4 Cup (64 tbs)|
|Beau monde seasoning||1⁄2 Teaspoon|
|Pepper white||1⁄4 Teaspoon|
Saute celery and onion in butter in a Dutch oven for 5 minutes or until tender.
Add garlic, and saute an additional minute.
Stir in potatoes, parsley, and broth.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until the potatoes are tender.
Pour half of celery mixture into container of electric blender; process 45 seconds.
Repeat with remaining celery mixture.
Stir in seasonings.
Calories 178 Calories from Fat 116
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 8.3 g41.5%
Trans Fat 0 g
Cholesterol 34.6 mg11.5%
Sodium 425.1 mg17.7%
Total Carbohydrates 14 g4.6%
Dietary Fiber 2.6 g10.2%
Sugars 3.2 g
Protein 2 g4.9%
Vitamin A 17.8% Vitamin C 26.3%
Calcium 4.6% Iron 3.9%
*Based on a 2000 Calorie diet