Directions:
- In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2 minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well together with a mixer.
- Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.58 Kcal (1158 kJ) | ||
| Calories from fat | 202.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.48g | 35% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 344.93mg | 14% | |
| Potassium | 305.38mg | 6% | |
| Total Carbs | 14.88g | 5% | |
| Sugars | 3.22g | 13% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 1mg | 6% | |
| Calcium | 96.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 130.93 Kcal (548 kJ) | ||
| Calories from fat | 95.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 35% | |
|---|---|---|---|
| Cholesterol | 31.67mg | 22% | |
| Sodium | 163.29mg | 14% | |
| Potassium | 144.57mg | 6% | |
| Total Carbs | 7.05g | 5% | |
| Sugars | 1.53g | 13% | |
| Dietary Fiber | 1.02g | 9% | |
| Protein | 2.51g | 11% | |
| Vitamin C | 1.4mg | 5% | |
| Iron | 0.5mg | 6% | |
| Calcium | 45.5mg | 10% | |
* 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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