Directions:
- Heat the butter in a 4-quart pot over medium heat untill smoking. Add the garlic, basil, bay leaf, parsley, onions, carrots, and celery. Saute 5 to 10 minutes, until vegetables are tender.
- Deglaze the pot with chicken stock. Add the ginger and bring to a boil. Add the heavy cream. Turn heat to low and simmer for 1 1/2 to 2 hours, stirring gently as soup thickens. Do not boil.
- Remove the bay leaf. Pour soup into a blender and puree. Strain through a fine mesh strainer into a seperate container. Add salt and pepper to taste and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 924.81 Kcal (3872 kJ) | ||
| Calories from fat | 827.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.99g | 142% | |
|---|---|---|---|
| Cholesterol | 336.65mg | 112% | |
| Sodium | 278.24mg | 12% | |
| Potassium | 593.76mg | 13% | |
| Total Carbs | 21.41g | 7% | |
| Sugars | 6.58g | 26% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 8.74g | 17% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 0.3mg | 2% | |
| Calcium | 197.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 210.67 Kcal (882 kJ) | ||
| Calories from fat | 188.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.95g | 142% | |
|---|---|---|---|
| Cholesterol | 76.69mg | 112% | |
| Sodium | 63.38mg | 12% | |
| Potassium | 135.25mg | 13% | |
| Total Carbs | 4.88g | 7% | |
| Sugars | 1.5g | 26% | |
| Dietary Fiber | 0.67g | 12% | |
| Protein | 1.99g | 17% | |
| Vitamin C | 3.2mg | 23% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 0.1mg | 2% | |
| Calcium | 45.1mg | 20% | |
* 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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