Directions:
- Heat the butter in large skillet over medium heat.
- Saute celery and carrot until lightly browned, and soft, about 15 minutes.
- Add the chicken stock, thyme, and bay leaf.
- Simmer all, covered, for 15 minutes.
- Add scallions and simmer uncovered for 5 minutes-do not overcook.
- Remove scallions with a slotted spoon and set aside.
- Strain the liquid in a fine sieve, discard the solids, and return 1/2 cup of liquid to the skillet.
- Stir in cream and mustard and simmer uncovered, stirring occasionally, until the liquid has reduced to about one third, about 10 minutes.
- Season with salt and pepper to taste, and return the scallions to the skillet long enough to heat them through, about 1 minute.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.03 Kcal (436 kJ) | ||
| Calories from fat | 59.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 10% | |
|---|---|---|---|
| Cholesterol | 20.59mg | 7% | |
| Sodium | 232.06mg | 10% | |
| Potassium | 298.94mg | 6% | |
| Total Carbs | 8.53g | 3% | |
| Sugars | 3.13g | 13% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 3.76g | 8% | |
| Vitamin C | 11.8mg | 20% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 5% | |
| Calcium | 65.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 65.53 Kcal (274 kJ) | ||
| Calories from fat | 37.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 10% | |
|---|---|---|---|
| Cholesterol | 12.97mg | 7% | |
| Sodium | 146.17mg | 10% | |
| Potassium | 188.29mg | 6% | |
| Total Carbs | 5.37g | 3% | |
| Sugars | 1.97g | 13% | |
| Dietary Fiber | 1.6g | 10% | |
| Protein | 2.37g | 8% | |
| Vitamin C | 7.4mg | 20% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 5% | |
| Calcium | 41.2mg | 7% | |
* 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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