Directions:
- Prepare the stock in a pot.
- Add potatoes, onions, celery and salt to it.
- Cook till the potatoes are soft.
- Pass the mixture through a sieve.
- Heat butter on low flame.
- Slowly, add in the flour.
- Mix without letting it change colour.
- Remove from flame.
- Add milk, slowly, stirring all the while or lumps will form.
- Add the pureed potato to this white sauce.
- Adjust seasoning.
- Add peppercorns.
- Bring to a boil.
- Pour into individual soup bowls.
- Garnish with parsely.
- Serve hot!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 780.78 Kcal (3269 kJ) | ||
| Calories from fat | 60.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 10% | |
|---|---|---|---|
| Cholesterol | 17.29mg | 6% | |
| Sodium | 27979.73mg | 1166% | |
| Potassium | 396.84mg | 8% | |
| Total Carbs | 145.05g | 48% | |
| Sugars | 6.73g | 27% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 3.62g | 7% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.8mg | 4% | |
| Calcium | 109.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 224.48 Kcal (940 kJ) | ||
| Calories from fat | 17.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 10% | |
|---|---|---|---|
| Cholesterol | 4.97mg | 6% | |
| Sodium | 8044.22mg | 1166% | |
| Potassium | 114.09mg | 8% | |
| Total Carbs | 41.7g | 48% | |
| Sugars | 1.94g | 27% | |
| Dietary Fiber | 0.77g | 11% | |
| Protein | 1.04g | 7% | |
| Vitamin C | 1.6mg | 9% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.2mg | 4% | |
| Calcium | 31.4mg | 11% | |
* 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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