Directions:
- Sauté the onion dices and celery in the butter until the onion is tender and translucent but not browned.
- Add the flour and stir and cook until a soft paste has formed but not browned.
- While still cooking, pour in 1/2 cup of the broth while stirring with a whisk.
- Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy.
- Continue cooking until the mixture is bubbly and has thickened.
- The vegetables should be soft and tender.
- Pour two to three cups of the liquid into your blender.
- Puree the mixture until it is smooth.
- Continue in batches until the entire soup is puréed.
- Pour the soup through a strainer into a clean pan.
- Press any pieces through the sieve with the back of a spoon.
- Salt the soup to taste.
- Add the cream.
- If the soup needs further thinning, add water.
- Reheat and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.98 Kcal (1202 kJ) | ||
| Calories from fat | 181.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.14g | 31% | |
|---|---|---|---|
| Cholesterol | 55.26mg | 18% | |
| Sodium | 1006.81mg | 42% | |
| Potassium | 748.6mg | 16% | |
| Total Carbs | 20.62g | 7% | |
| Sugars | 7.17g | 29% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 4.78g | 10% | |
| Vitamin C | 25.5mg | 43% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 139.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 53.26 Kcal (223 kJ) | ||
| Calories from fat | 33.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 31% | |
|---|---|---|---|
| Cholesterol | 10.26mg | 18% | |
| Sodium | 186.85mg | 42% | |
| Potassium | 138.93mg | 16% | |
| Total Carbs | 3.83g | 7% | |
| Sugars | 1.33g | 29% | |
| Dietary Fiber | 0.77g | 17% | |
| Protein | 0.89g | 10% | |
| Vitamin C | 4.7mg | 43% | |
| Calcium | 26mg | 14% | |
* 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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