Directions:
- Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.96 Kcal (1218 kJ) | ||
| Calories from fat | 31.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 5% | |
|---|---|---|---|
| Cholesterol | 4.49mg | 1% | |
| Sodium | 9342.41mg | 389% | |
| Potassium | 305.89mg | 7% | |
| Total Carbs | 51.5g | 17% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 3.09g | 6% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 71.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 110.99 Kcal (465 kJ) | ||
| Calories from fat | 11.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 5% | |
|---|---|---|---|
| Cholesterol | 1.71mg | 1% | |
| Sodium | 3563.69mg | 389% | |
| Potassium | 116.68mg | 7% | |
| Total Carbs | 19.65g | 17% | |
| Sugars | 2.42g | 25% | |
| Dietary Fiber | 0.71g | 7% | |
| Protein | 1.18g | 6% | |
| Vitamin C | 2.1mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27.4mg | 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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