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Ingredientes
- 1 Tbsp. Butter
- 2 c. Minced celery
- 1 med Onion minced
- 1 med Potato Minced
- 2 c. Nonfat Veg Chicken Broth, Low Sod
- 1 tsp Fresh Dill Or possibly Parsley
- 2 c. Skim Lowfat milk
- 2 Tbsp. Grated fresh carrot
- 2 Tbsp. Grated fresh celery
- 1/2 tsp Salt
- 1/4 tsp Pepper
Direcciones
- Heat butter in a large pot. Add in celery, onion and potato. Cover pot and stew vegetables over low heat for 10 min without browning. Add in stock and herbs; cook vegetables till soft, about 30 min. Puree mix in a blender, or possibly force through a sieve. Stir in lowfat milk, adjust seasonings, toss in grated carrot and celery. Reheat to just below boiling point.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 6 servings | |
| Calories 84 | |
| Calories from Fat 19 | 23% |
| Total Fat 2.17g | 3% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 396mg | 17% |
| Potassium 420mg | 12% |
| Total Carbs 11.8g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.77g | 4% |
| Protein 4.53g | 7% |
