Directions:
- Heat 2 tbls butter in soup kettle
- Add next three ingredients,
- Cook over medium-low heat stirring occasionally
- 10 minutes or until veg. soften
- Add chicken stock
- Bring to boil
- Simmer to blend flavors about 40 minutes
- Season with salt and pepper
- Puree soup with immersion blender or in small batches with traditional equipment.
- Continue on simmer, add cream heat through about 3 minutes
- (cool and cover and refrige overnight if necessary)
- Create croutons with remaining butter melted in a medium skillet, saute bread until golden brown, about 4-10 minutes.
- Serve in warm bowls, sprinkle surface with croutons and cilantro
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.12 Kcal (1089 kJ) | ||
| Calories from fat | 144.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.09g | 25% | |
|---|---|---|---|
| Cholesterol | 25.44mg | 8% | |
| Sodium | 218.78mg | 9% | |
| Potassium | 382.55mg | 8% | |
| Total Carbs | 26.56g | 9% | |
| Sugars | 7.73g | 31% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 3.85g | 8% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 1mg | 5% | |
| Calcium | 58.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 139.25 Kcal (583 kJ) | ||
| Calories from fat | 77.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 25% | |
|---|---|---|---|
| Cholesterol | 13.62mg | 8% | |
| Sodium | 117.12mg | 9% | |
| Potassium | 204.8mg | 8% | |
| Total Carbs | 14.22g | 9% | |
| Sugars | 4.14g | 31% | |
| Dietary Fiber | 2.13g | 16% | |
| Protein | 2.06g | 8% | |
| Vitamin C | 4.3mg | 13% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 0.5mg | 5% | |
| Calcium | 31.2mg | 6% | |
* 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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