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Celery Soup |
| Yield: 6 servings |
Ingridients:
1 tablespoon butter
2 cup chopped celery
1 each onion, chopped
1 each potato chopped
2 cup chicken stock
1 teaspoon fresh dill
2 cup milk
2 tablespoon grated fresh carrot
2 tablespoon grated fresh celery
1/2 teaspoon salt
1/2 teaspoon pepper |
Preparation:
Melt butter in a large pot. Add celery, onion and potato. Cover pot and stew vegetables over low heat for 10 minutes without browning. Add stock and herbs; cook vegetables until soft, about 30 minutes. Puree mixture in a blender, or force through a sieve. Stir in milk, adjust seasonings, toss in grated carrot and celery. Reheat to just below boiling point. |
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| Proximates |
|
|
| Water |
g |
224.79 |
| Energy |
kcal |
161 |
| Protein |
g |
7.14 |
| Total lipid (fat) |
g |
6.22 |
| Ash |
g |
4.05 |
| Carbohydrate, by difference |
g |
19.74 |
| Fiber, total dietary |
g |
1.6 |
| Minerals |
|
|
| Calcium, Ca |
mg |
145 |
| Iron, Fe |
mg |
1.22 |
| Magnesium, Mg |
mg |
29 |
| Phosphorus, P |
mg |
151 |
| Potassium, K |
mg |
595 |
| Sodium, Na |
mg |
1041 |
| Zinc, Zn |
mg |
1.31 |
| Copper, Cu |
mg |
0.168 |
| Manganese, Mn |
mg |
0.318 |
| Selenium, Se |
mcg |
2.4 |
| Vitamins |
|
|
| Vitamin C |
mg |
12.8 |
| Thiamin |
mg |
0.115 |
| Riboflavin |
mg |
0.203 |
| Niacin |
mg |
1.459 |
| Pantothenic acid |
mg |
0.701 |
| Vitamin B-6 |
mg |
0.218 |
| Folate |
mcg |
31 |
| Vitamin B-12 |
mcg |
0.3 |
| Vitamin A, IU |
IU |
3758 |
| Vitamin E |
mg_ATE |
0.259 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
2.771 |
| Fatty acids, total monounsaturated |
g |
1.699 |
| Fatty acids, total polyunsaturated |
g |
1.356 |
| Cholesterol |
mg |
14 |
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