Directions:
- Melt butter in large saucepan over medium heat.
- Add celery and onion, sauté until onion is golden, about 10 minutes.
- Blend in flour, salt, ginger, and nutmeg.
- Cook for 3 minutes.
- Transfer to processor or blender and puree until smooth.
- Turn into large bowl.
- STir in milk, blending well.
- Ladle soup into bowls and serve.
- Note: This soup can also be served chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.42 Kcal (400 kJ) | ||
| Calories from fat | 34.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 6% | |
|---|---|---|---|
| Cholesterol | 10.95mg | 4% | |
| Sodium | 156.15mg | 7% | |
| Potassium | 402.18mg | 9% | |
| Total Carbs | 11.71g | 4% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 4.64g | 9% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 0.6mg | 3% | |
| Calcium | 63.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 44.72 Kcal (187 kJ) | ||
| Calories from fat | 16.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 6% | |
|---|---|---|---|
| Cholesterol | 5.13mg | 4% | |
| Sodium | 73.18mg | 7% | |
| Potassium | 188.47mg | 9% | |
| Total Carbs | 5.49g | 4% | |
| Sugars | 2.81g | 24% | |
| Dietary Fiber | 0.58g | 5% | |
| Protein | 2.17g | 9% | |
| Vitamin C | 3.2mg | 11% | |
| Iron | 0.3mg | 3% | |
| Calcium | 29.7mg | 6% | |
* 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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