Directions:
- Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables--this is called sweating -- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.
- Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.
- Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.59 Kcal (1392 kJ) | ||
| Calories from fat | 203.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.6g | 35% | |
|---|---|---|---|
| Cholesterol | 71.63mg | 24% | |
| Sodium | 1024.11mg | 43% | |
| Potassium | 797.04mg | 17% | |
| Total Carbs | 26.65g | 9% | |
| Sugars | 6.36g | 25% | |
| Dietary Fiber | 7.73g | 31% | |
| Protein | 7.27g | 15% | |
| Vitamin C | 105.1mg | 175% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 2.2mg | 12% | |
| Calcium | 153.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 66.89 Kcal (280 kJ) | ||
| Calories from fat | 40.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 35% | |
|---|---|---|---|
| Cholesterol | 14.41mg | 24% | |
| Sodium | 205.98mg | 43% | |
| Potassium | 160.31mg | 17% | |
| Total Carbs | 5.36g | 9% | |
| Sugars | 1.28g | 25% | |
| Dietary Fiber | 1.55g | 31% | |
| Protein | 1.46g | 15% | |
| Vitamin C | 21.1mg | 175% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 0.4mg | 12% | |
| Calcium | 30.8mg | 15% | |
* 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.
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