Directions:
- Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
- Place vegetables and liquid into a food processor. Puree.
- Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.66 Kcal (1137 kJ) | ||
| Calories from fat | 104.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.6g | 18% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 1370.02mg | 57% | |
| Potassium | 1011.37mg | 22% | |
| Total Carbs | 35.15g | 12% | |
| Sugars | 7.45g | 30% | |
| Dietary Fiber | 4.86g | 19% | |
| Protein | 4.08g | 8% | |
| Vitamin C | 42.1mg | 70% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 1.8mg | 10% | |
| Calcium | 72.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 46.85 Kcal (196 kJ) | ||
| Calories from fat | 18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 18% | |
|---|---|---|---|
| Cholesterol | 3.54mg | 7% | |
| Sodium | 236.28mg | 57% | |
| Potassium | 174.43mg | 22% | |
| Total Carbs | 6.06g | 12% | |
| Sugars | 1.28g | 30% | |
| Dietary Fiber | 0.84g | 19% | |
| Protein | 0.7g | 8% | |
| Vitamin C | 7.3mg | 70% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 0.3mg | 10% | |
| Calcium | 12.6mg | 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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