Eat Recipes |
Creole Garlic Soup |
| 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. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| 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 |