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