Directions:
- Melt butter in a large saucepan. Add onion and garlic and saute
- 10 minutes. Add carrots and saute an additional 10 minutes.
- Add potato and bell peppers and saute 10 minutes. Add pears,
- Chicken stock, and parsley. Bring to a boil. Reduce heat.
- Simmer uncovered 20 minutes, or until vegetables are tender.
- Season with salt and pepper. Transfer soup in batches to a food
- Processor or blender. Process until smooth. Reheat.
- Ladle soup into individual bowls and garnish with creme
- Fraiche and sprigs of parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.47 Kcal (710 kJ) | ||
| Calories from fat | 78.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 13% | |
|---|---|---|---|
| Cholesterol | 23.34mg | 8% | |
| Sodium | 166.4mg | 7% | |
| Potassium | 403.15mg | 9% | |
| Total Carbs | 19.27g | 6% | |
| Sugars | 9.54g | 38% | |
| Dietary Fiber | 3.16g | 13% | |
| Protein | 4.06g | 8% | |
| Vitamin C | 65.3mg | 109% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 25.3mg | 141% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 61.1 Kcal (256 kJ) | ||
| Calories from fat | 28.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 13% | |
|---|---|---|---|
| Cholesterol | 8.41mg | 8% | |
| Sodium | 59.99mg | 7% | |
| Potassium | 145.36mg | 9% | |
| Total Carbs | 6.95g | 6% | |
| Sugars | 3.44g | 38% | |
| Dietary Fiber | 1.14g | 13% | |
| Protein | 1.46g | 8% | |
| Vitamin C | 23.5mg | 109% | |
| Vitamin A | 0.7mg | 60% | |
| Iron | 9.1mg | 141% | |
| Calcium | 10.3mg | 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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