Directions:
- In a large soup pot, combine the broth, water, salt, pepper and peppercorns.
- Tie the bay leaves, parsley, and thyme together using kitchen string to make a bouquet garni.
- Add it to the pot, along with the carrots, leeks, onions,turnips, potatoes and parsnips.
- Bring to a boil over medium heat.
- Reduce the heat to low, cover and simmer for 20 minutes.
- Add the celery hearts, re-cover, and simmer for another 20 minutes.
- Then remove the cover and simmer until all the vegetables are tender but still hold their shape, about 20 minutes longer.
- Remove the vegetables and arrange on a platter, (reserve broth for another use).
- Serve veggies with cornichons, tiny onions, mustard or horseradish and mayonnaise in small bowls; and french bread (all optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.59 Kcal (1150 kJ) | ||
| Calories from fat | 64.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 11% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 1512.96mg | 63% | |
| Potassium | 782.04mg | 17% | |
| Total Carbs | 48.96g | 16% | |
| Sugars | 13.45g | 54% | |
| Dietary Fiber | 7.75g | 31% | |
| Protein | 6.35g | 13% | |
| Vitamin C | 30.7mg | 51% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 3.7mg | 20% | |
| Calcium | 119.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 56.43 Kcal (236 kJ) | ||
| Calories from fat | 13.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 11% | |
|---|---|---|---|
| Cholesterol | 0.34mg | 1% | |
| Sodium | 310.92mg | 63% | |
| Potassium | 160.72mg | 17% | |
| Total Carbs | 10.06g | 16% | |
| Sugars | 2.76g | 54% | |
| Dietary Fiber | 1.59g | 31% | |
| Protein | 1.3g | 13% | |
| Vitamin C | 6.3mg | 51% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 0.8mg | 20% | |
| Calcium | 24.5mg | 12% | |
* 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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