Directions:
- In a soup kettle or Dutch oven, combine the first eight ingredients; simmer for 30 minutes or until vegetables are tender. Remove bay leaves. Let cool for 20 minutes. Puree in small batches in a blender; return to kettle. Add cream, tarragon and pepper; heat through. Yield: 12 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.76 Kcal (355 kJ) | ||
| Calories from fat | 43.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 7% | |
|---|---|---|---|
| Cholesterol | 14.92mg | 5% | |
| Sodium | 82.1mg | 3% | |
| Potassium | 252.14mg | 5% | |
| Total Carbs | 8.98g | 3% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 2.09g | 4% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 66.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 68.93 Kcal (289 kJ) | ||
| Calories from fat | 35.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 7% | |
|---|---|---|---|
| Cholesterol | 12.14mg | 5% | |
| Sodium | 66.77mg | 3% | |
| Potassium | 205.06mg | 5% | |
| Total Carbs | 7.3g | 3% | |
| Sugars | 2.49g | 12% | |
| Dietary Fiber | 1.54g | 8% | |
| Protein | 1.7g | 4% | |
| Vitamin C | 5.2mg | 11% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 54.4mg | 7% | |
* 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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