You are here

Picardy Soup

Microwave.Lady's picture
  Potatoes 500 Milliliter
  Onions 60 Milliliter
  Celery 125 Milliliter
  Water 625 Milliliter
  Butter 30 Milliliter
  Flour 30 Milliliter
  Mild cheddar cheese 200 Milliliter
  Dry mustard 2 Milliliter
  Savory 5 Milliliter
  Lemon 1⁄2
  Canned tomatoes 540 Milliliter
  Sugar 2 Milliliter
  Salt To Taste
  Pepper To Taste

Place in a 10-cup (2.5 L) microwave-safe bowl the potatoes, onions, celery, water and salt.
Cover and microwave at HIGH 15 to 18 minutes or until vegetables are tender.
Stir twice during cooking.
Place the butter in a 4-cup (1 L) microwave-safe bowl and melt 1 minute at HIGH.
Stir in the flour.
Mix well and add the milk.
Microwave at HIGH 6 to 8 minutes, stirring twice.
When creamy, add the grated cheese, dry mustard, savory and the grated lemon rind.
Stir well and add to the cooked vegetables.
(Do not drain; the water is part of the soup.) Add tomatoes and sugar.
Salt and pepper to taste.
Microwave at HIGH 10 minutes, stirring twice.
To serve, garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1732 Calories from Fat 733

% Daily Value*

Total Fat 91 g139.9%

Saturated Fat 51.3 g256.6%

Trans Fat 0 g

Cholesterol 276.2 mg92.1%

Sodium 2517.4 mg104.9%

Total Carbohydrates 173 g57.7%

Dietary Fiber 28.8 g115.2%

Sugars 10.9 g

Protein 74 g148.1%

Vitamin A 149.6% Vitamin C 302.3%

Calcium 185.5% Iron 82.4%

*Based on a 2000 Calorie diet

Picardy Soup Recipe