Directions:
- Cook celery and green pepper in water to cover until tender. Drain. Over low heat blend soup with equal parts of milk. Puree the soup with vegetable in blender (or pass through a fine sieve.)
- Cook in a double boiler over hot(not boiling) water. Stirring, add tomato puree,coriander, white pepper, sour cream and cheese. until mixture is smooth and hot. Finish with sherry or vermouth and top with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.28 Kcal (1462 kJ) | ||
| Calories from fat | 210.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.38g | 36% | |
|---|---|---|---|
| Cholesterol | 74.33mg | 25% | |
| Sodium | 470.45mg | 20% | |
| Potassium | 401.08mg | 9% | |
| Total Carbs | 6.91g | 2% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 18.42g | 37% | |
| Vitamin C | 22.6mg | 38% | |
| Iron | 0.8mg | 4% | |
| Calcium | 527.2mg | 53% | |
| Amount Per 100 g | |||
| Calories | 165.86 Kcal (694 kJ) | ||
| Calories from fat | 99.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 36% | |
|---|---|---|---|
| Cholesterol | 35.3mg | 25% | |
| Sodium | 223.4mg | 20% | |
| Potassium | 190.46mg | 9% | |
| Total Carbs | 3.28g | 2% | |
| Sugars | 1.68g | 14% | |
| Dietary Fiber | 0.97g | 8% | |
| Protein | 8.75g | 37% | |
| Vitamin C | 10.7mg | 38% | |
| Iron | 0.4mg | 4% | |
| Calcium | 250.3mg | 53% | |
* 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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