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Creole Garlic Soup |
| Yield: 4 servings |
Ingridients:
4 each garlic clove
2 cup beef broth
2 cup water
4 each french bread slice
1/4 cup butter
2 tablespoon parmesan cheese, grated
1 cup sherry |
Preparation:
Add Garlic Cloves to Beef broth in suacepan; cover and simmer 15 minutes, or untill Garlic is soft. Remove Garlic and reserve; add Water and sherry to broth and heat to serving temperature. Toast bread on one side under broiler; remove and spead untoasted side with Butter. Mash reserved Garlic and spread over bread; sprinkle with Cheese. Broil toast until brown and bubbly, about 30 seconds. Place a piece of toast in each of the four soup bowls; ladle hot soup over and serve. |
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| Proximates |
|
|
| Water |
g |
289.41 |
| Energy |
kcal |
316 |
| Protein |
g |
5.5 |
| Total lipid (fat) |
g |
9.65 |
| Ash |
g |
2.44 |
| Carbohydrate, by difference |
g |
17.75 |
| Fiber, total dietary |
g |
1 |
| Minerals |
|
|
| Calcium, Ca |
mg |
76 |
| Iron, Fe |
mg |
1.19 |
| Magnesium, Mg |
mg |
15 |
| Phosphorus, P |
mg |
79 |
| Potassium, K |
mg |
119 |
| Sodium, Na |
mg |
715 |
| Zinc, Zn |
mg |
0.48 |
| Copper, Cu |
mg |
0.109 |
| Manganese, Mn |
mg |
0.238 |
| Selenium, Se |
mcg |
12.1 |
| Vitamins |
|
|
| Vitamin C |
mg |
0.9 |
| Thiamin |
mg |
0.181 |
| Riboflavin |
mg |
0.147 |
| Niacin |
mg |
2.489 |
| Pantothenic acid |
mg |
0.189 |
| Vitamin B-6 |
mg |
0.066 |
| Folate |
mcg |
33 |
| Vitamin B-12 |
mcg |
0.13 |
| Vitamin A, IU |
IU |
306 |
| Vitamin E |
mg_ATE |
0.26 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
5.582 |
| Fatty acids, total monounsaturated |
g |
2.926 |
| Fatty acids, total polyunsaturated |
g |
0.542 |
| Cholesterol |
mg |
23 |
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