Directions:
- Melt butter over low heat in a heavy-bottomed stockpot. Add shallot, scallions, and celery and cook, uncovered, until vegetables begin to soften; around 10-15 minutes.
- Add broth, potato chunks and rosemary to vegetables and bring to a rolling boil. Reduce heat to low, cover, and simmer until celery and potato are very tender, about 25 minutes.
- Using an immersion stick blender, puree solids until completely smooth or until it reaches a thickness that you would enjoy. Add nutmeg and Half & Half, blend well. Return to heat for 10 minutes to just warm cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.7 Kcal (208 kJ) | ||
| Calories from fat | 19.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 3% | |
|---|---|---|---|
| Cholesterol | 6.28mg | 2% | |
| Sodium | 447.29mg | 19% | |
| Potassium | 221.48mg | 5% | |
| Total Carbs | 5.45g | 2% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 1.12g | 2% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 30.09 Kcal (126 kJ) | ||
| Calories from fat | 12.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 3% | |
|---|---|---|---|
| Cholesterol | 3.8mg | 2% | |
| Sodium | 270.81mg | 19% | |
| Potassium | 134.1mg | 5% | |
| Total Carbs | 3.3g | 2% | |
| Sugars | 1.04g | 7% | |
| Dietary Fiber | 0.65g | 4% | |
| Protein | 0.68g | 2% | |
| Vitamin C | 6.8mg | 19% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 20.6mg | 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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