Directions:
- Heat the butter in a heavy saucepan over medium-low heat.
- Add the onions, carrots, celery, and turnip.
- Sweat the vegetables in the butter over low heat until they are about half cooked.
- Do not let them brown.
- Transfer to soup pot.
- Add the stock.
- Bring to a boil and skin carefully.
- Simmer until vegetables are just barely tender.
- Add the tomatoes and simmer another 5 minutes.
- Degrease the soup and season with salt and white pepper.
- Just before serving, add the peas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.27 Kcal (273 kJ) | ||
| Calories from fat | 34.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.16mg | 3% | |
| Sodium | 54.66mg | 2% | |
| Potassium | 212.79mg | 5% | |
| Total Carbs | 6.57g | 2% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 1.52g | 3% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 68.27 Kcal (286 kJ) | ||
| Calories from fat | 36.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 6% | |
|---|---|---|---|
| Cholesterol | 10.63mg | 3% | |
| Sodium | 57.18mg | 2% | |
| Potassium | 222.6mg | 5% | |
| Total Carbs | 6.88g | 2% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 10.8mg | 17% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 26.7mg | 3% | |
* 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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