Directions:
- Make a roux with the butter and flour, add the hot chicken stock and blend carefully, then add the tomato puree and season well with salt and pepper.
- Bring to the boil and simmer for 3 mnutes.
- Cook the vermicelli in boiling, salted water, drain and add to the soup.
- Serve with grated cheese handed separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.64 Kcal (991 kJ) | ||
| Calories from fat | 47.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 8% | |
|---|---|---|---|
| Cholesterol | 12.56mg | 4% | |
| Sodium | 205.13mg | 9% | |
| Potassium | 438.33mg | 9% | |
| Total Carbs | 44.26g | 15% | |
| Sugars | 11.97g | 48% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 4.4g | 9% | |
| Vitamin C | 8.7mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 114.81 Kcal (481 kJ) | ||
| Calories from fat | 22.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 8% | |
|---|---|---|---|
| Cholesterol | 6.09mg | 4% | |
| Sodium | 99.53mg | 9% | |
| Potassium | 212.68mg | 9% | |
| Total Carbs | 21.48g | 15% | |
| Sugars | 5.81g | 48% | |
| Dietary Fiber | 1.66g | 14% | |
| Protein | 2.14g | 9% | |
| Vitamin C | 4.2mg | 14% | |
| Iron | 0.5mg | 5% | |
| Calcium | 23.7mg | 5% | |
* 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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