Directions:
- Heat butter in a large saucepan. Add the onion and carrot; saute until tender about 5 minutes. Set a food mill over the saucepan and puree the tomatoes. (I just usually put in blender or food processor and puree). Add the chicken broth. Heat to simmering.
- Heat the cream in a small saucepan until simmering; gradually whisk into the tomato mixture; DO NOT BOIL.
- Add the acini di pepe and heat through. Add salt to taste.
- Sprinkle each serving with plenty of black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.33 Kcal (1031 kJ) | ||
| Calories from fat | 105.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.73g | 18% | |
|---|---|---|---|
| Cholesterol | 37.58mg | 13% | |
| Sodium | 310.98mg | 13% | |
| Potassium | 524.34mg | 11% | |
| Total Carbs | 29.98g | 10% | |
| Sugars | 7.03g | 28% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1mg | 6% | |
| Calcium | 42mg | 4% | |
| Amount Per 100 g | |||
| Calories | 74.21 Kcal (311 kJ) | ||
| Calories from fat | 31.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 18% | |
|---|---|---|---|
| Cholesterol | 11.32mg | 13% | |
| Sodium | 93.69mg | 13% | |
| Potassium | 157.96mg | 11% | |
| Total Carbs | 9.03g | 10% | |
| Sugars | 2.12g | 28% | |
| Dietary Fiber | 0.98g | 13% | |
| Protein | 1.76g | 12% | |
| Vitamin C | 9.2mg | 51% | |
| Iron | 0.3mg | 6% | |
| Calcium | 12.6mg | 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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