Directions:
- Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.27 Kcal (809 kJ) | ||
| Calories from fat | 129.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.4g | 22% | |
|---|---|---|---|
| Cholesterol | 25.95mg | 9% | |
| Sodium | 556.01mg | 23% | |
| Potassium | 272.47mg | 6% | |
| Total Carbs | 10.87g | 4% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 6.2g | 12% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 30.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 81.18 Kcal (340 kJ) | ||
| Calories from fat | 54.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 22% | |
|---|---|---|---|
| Cholesterol | 10.9mg | 9% | |
| Sodium | 233.53mg | 23% | |
| Potassium | 114.44mg | 6% | |
| Total Carbs | 4.57g | 4% | |
| Sugars | 2.02g | 19% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 2.6g | 12% | |
| Vitamin C | 1.8mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.8mg | 3% | |
* 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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