Ingredients:
- 3 celery ribs, leaf part , cut into 1/2 inch slices
- 1 carrot, peeled and cut into 1/2 inch pieces
Directions:
- Chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. Bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
- Drain using a colander over a bowl or pot, retaining liquids.
- Trim meat from bones and discard bones after removing marrow (added to meat).
- Discard gristle, carrots and celery.
- Return remainder (meat) to pot or bowl with broth and refrigerate overnight.
- Skim soup and put congealed broth (with meat) in a pan. Bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. Skim.
- Season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.23 Kcal (822 kJ) | ||
| Calories from fat | 122.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.65g | 21% | |
|---|---|---|---|
| Cholesterol | 43.18mg | 14% | |
| Sodium | 748.84mg | 31% | |
| Potassium | 341.54mg | 7% | |
| Total Carbs | 4.8g | 2% | |
| Sugars | 1.89g | 8% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 12.66g | 25% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 89.66 Kcal (375 kJ) | ||
| Calories from fat | 56.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 21% | |
|---|---|---|---|
| Cholesterol | 19.73mg | 14% | |
| Sodium | 342.16mg | 31% | |
| Potassium | 156.06mg | 7% | |
| Total Carbs | 2.19g | 2% | |
| Sugars | 0.86g | 8% | |
| Dietary Fiber | 0.65g | 6% | |
| Protein | 5.78g | 25% | |
| Vitamin C | 1.3mg | 5% | |
| Iron | 0.6mg | 7% | |
| Calcium | 16.3mg | 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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