Directions:
- Dice all vegetables. Sate the onions, carrots, celery, garlic and bay leaves in butter. When the onions turn clear, add the chicken stock and bring to a low boil. Cok until carrots are soft. Remove the bay leaves. Puree the soup mixture. Then add the cream and as much feta as pleases your own taste. Puree again and ensure soup is still warm over a low heat. Salt and pepper to taste and serve. Decorate each bowl with a spinkle of crushed dill and a chunk of feta cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.63 Kcal (530 kJ) | ||
| Calories from fat | 63.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 154.15mg | 6% | |
| Potassium | 420.21mg | 9% | |
| Total Carbs | 13.57g | 5% | |
| Sugars | 6.09g | 24% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.8mg | 28% | |
| Calcium | 72.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 63.41 Kcal (265 kJ) | ||
| Calories from fat | 31.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 11% | |
|---|---|---|---|
| Cholesterol | 10.19mg | 7% | |
| Sodium | 77.19mg | 6% | |
| Potassium | 210.42mg | 9% | |
| Total Carbs | 6.8g | 5% | |
| Sugars | 3.05g | 24% | |
| Dietary Fiber | 1.56g | 12% | |
| Protein | 1.82g | 7% | |
| Vitamin C | 3.5mg | 12% | |
| Vitamin A | 0.4mg | 28% | |
| Calcium | 36.3mg | 7% | |
* 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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