Directions:
- Melt the butter in a saucepan and add the onions.
- Cover and cook over a very low heat 10 minutes, or until onions are soft.
- Add the potatoes and the chicken stock.
- Bring to a boil, cover nd simmer over a medium low heat 30 minutes.
- Cool soup slightly and purée in a blender or food processor.
- Return soup to saucepan and add the cream and season with salt and freshly ground black pepper to suit your taste; reheat soup gently and stir frequently.
- Stir in the lemon juice.
- Serve each bowl garnished with freshly chopped scallions from your garden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.75 Kcal (665 kJ) | ||
| Calories from fat | 65.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 11% | |
|---|---|---|---|
| Cholesterol | 13.18mg | 4% | |
| Sodium | 204.91mg | 9% | |
| Potassium | 428.08mg | 9% | |
| Total Carbs | 20.06g | 7% | |
| Sugars | 10.05g | 40% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 5g | 10% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.2mg | 7% | |
| Calcium | 36.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 65.22 Kcal (273 kJ) | ||
| Calories from fat | 26.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 11% | |
|---|---|---|---|
| Cholesterol | 5.41mg | 4% | |
| Sodium | 84.18mg | 9% | |
| Potassium | 175.87mg | 9% | |
| Total Carbs | 8.24g | 7% | |
| Sugars | 4.13g | 40% | |
| Dietary Fiber | 0.85g | 8% | |
| Protein | 2.05g | 10% | |
| Vitamin C | 3.3mg | 13% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.5mg | 7% | |
| Calcium | 14.8mg | 4% | |
* 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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