Directions:
- Heat stock, salt, onion, thyme, garlic and peppercorns. Bring to boil, then simmer for 30 minutes
- Puree the soup in small batches
- Return to pan and bring to boil again. Reduce heat to low and simmer another 30 minutes, uncovered. Remove from heat and stir in cream.
- Pour into bowls and garnish with parsley
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 915.37 Kcal (3832 kJ) | ||
| Calories from fat | 329.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.65g | 56% | |
|---|---|---|---|
| Cholesterol | 125.4mg | 42% | |
| Sodium | 5582.51mg | 233% | |
| Potassium | 3390.4mg | 72% | |
| Total Carbs | 107.44g | 36% | |
| Sugars | 49.16g | 197% | |
| Dietary Fiber | 7.99g | 32% | |
| Protein | 50.88g | 102% | |
| Vitamin C | 56.8mg | 95% | |
| Iron | 4.8mg | 27% | |
| Calcium | 227.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 42.82 Kcal (179 kJ) | ||
| Calories from fat | 15.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 56% | |
|---|---|---|---|
| Cholesterol | 5.87mg | 42% | |
| Sodium | 261.15mg | 233% | |
| Potassium | 158.6mg | 72% | |
| Total Carbs | 5.03g | 36% | |
| Sugars | 2.3g | 197% | |
| Dietary Fiber | 0.37g | 32% | |
| Protein | 2.38g | 102% | |
| Vitamin C | 2.7mg | 95% | |
| Iron | 0.2mg | 27% | |
| Calcium | 10.6mg | 23% | |
* 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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