Ingredients:
- 2 carrots, peeled (about 1 cup)
- 2 stalks celery (about 1 cup)
- 3 whole cloves
- pepper to taste
Directions:
- Coarsely chop the vegetables.
- Heat the olive oil in the bottom of a stock pot.
- Sauté the vegetables in the olive oil until brown. About 10 minutes.
- Add the stock, potatoes, parsley, wholes cloves, pepper to taste, and salt. You can omit the salt if the chicken broth is salty enough.
- Simmer the soup for one hour or until the vegetables are tender.
- Break up the vegetables with an old-fashioned potato masher. Just mash them right in the pot with the broth.
- Add the cream and brandy.
- Heat through.
- Serve hot with a sprinkling of Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.02 Kcal (716 kJ) | ||
| Calories from fat | 53.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 9% | |
|---|---|---|---|
| Cholesterol | 12.8mg | 4% | |
| Sodium | 1261.67mg | 53% | |
| Potassium | 484.91mg | 10% | |
| Total Carbs | 19.67g | 7% | |
| Sugars | 7.54g | 30% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 8.71g | 17% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.4mg | 2% | |
| Calcium | 47mg | 5% | |
| Amount Per 100 g | |||
| Calories | 51.17 Kcal (214 kJ) | ||
| Calories from fat | 16.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 9% | |
|---|---|---|---|
| Cholesterol | 3.83mg | 4% | |
| Sodium | 377.53mg | 53% | |
| Potassium | 145.1mg | 10% | |
| Total Carbs | 5.88g | 7% | |
| Sugars | 2.26g | 30% | |
| Dietary Fiber | 0.58g | 8% | |
| Protein | 2.61g | 17% | |
| Vitamin C | 1.1mg | 6% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.1mg | 5% | |
* 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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