Directions:
- In a large saucepan, melt the butter over medium heat.
- Add the vegetables, cover and cook for 5 to 7 minutes, stirring frequently.
- Add the stock or broth, one-half cup of the milk, the bay leaf, parsley, salt and pepper.
- Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
- Discard the bay leaf, and let the soup cool for 10 to 15 minutes.
- Transfer to a blender or food processor in batches and process until smooth.
- Heat the puree in the saucepan over medium heat and stir in the remaining 2 cups milk.
- Heat through, ladle the soup into bowls, and swirl in a tablespoon of half-and-half into each serving.
- Sprinkle with the chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.98 Kcal (779 kJ) | ||
| Calories from fat | 54.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 9% | |
|---|---|---|---|
| Cholesterol | 17.93mg | 6% | |
| Sodium | 202.08mg | 8% | |
| Potassium | 474.52mg | 10% | |
| Total Carbs | 26.92g | 9% | |
| Sugars | 11.1g | 44% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 6.59g | 13% | |
| Vitamin C | 16.7mg | 28% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.6mg | 9% | |
| Calcium | 125.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 62.96 Kcal (264 kJ) | ||
| Calories from fat | 18.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 9% | |
|---|---|---|---|
| Cholesterol | 6.07mg | 6% | |
| Sodium | 68.41mg | 8% | |
| Potassium | 160.65mg | 10% | |
| Total Carbs | 9.11g | 9% | |
| Sugars | 3.76g | 44% | |
| Dietary Fiber | 1.14g | 13% | |
| Protein | 2.23g | 13% | |
| Vitamin C | 5.7mg | 28% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 0.5mg | 9% | |
| Calcium | 42.6mg | 13% | |
* 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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