Four Lily Soup Recipe

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Four Lily Soup
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Ingredients:

Directions:

  1. In a shallow baking pan, toss onions, shallots and garlic with oil.
  2. Spread out evenly.
  3. Roast at 325 degrees until golden brown, about 45 to 60 minutes.
  4. Transfer mixture to large saucepan or Dutch oven.
  5. Add chicken broth and thyme.
  6. Bring to a boil. Reduce heat, over and simmer 20 minutes, stirring occasionally.
  7. In batches, puree mixture in food processor. Return to pan.
  8. Stir in heavy cream, salt and pepper.
  9. Heat through.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 165.2 Kcal (692 kJ)
Calories from fat 123.32 Kcal
% Daily Value*
Total Fat 13.7g 21%
Cholesterol 22.8mg 8%
Sodium 262.68mg 11%
Potassium 168.17mg 4%
Total Carbs 8.55g 3%
Sugars 4.32g 17%
Dietary Fiber 0.79g 3%
Protein 3.18g 6%
Vitamin C 3.8mg 6%
Calcium 26mg 3%
Amount Per 100 g
Calories 104.74 Kcal (439 kJ)
Calories from fat 78.19 Kcal
% Daily Value*
Total Fat 8.69g 21%
Cholesterol 14.46mg 8%
Sodium 166.54mg 11%
Potassium 106.62mg 4%
Total Carbs 5.42g 3%
Sugars 2.74g 17%
Dietary Fiber 0.5g 3%
Protein 2.02g 6%
Vitamin C 2.4mg 6%
Calcium 16.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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