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Ingredientes
- 1 sm. onion, sliced
- 1 celery rib, minced
- 1 carrot, minced
- 1/4 c. butter
- 2 yellow crookneck squash, each about 3/4 pound (or possibly the same height as zucchini)
- 1 med. size potato
- 1 1/2 quart. chicken stock
- 4 dill sprigs (leaves only), minced
- 3/4 c. heavy cream
- Salt and pepper
Direcciones
- Saute/fry onion, celery and carrot in butter till soft, but not browned. Peel squash and potato, cut into 1/2 inch cubes (throw away squash seeds), add in to stock with sauteed vegetables and cook about 30 min (till the squash is tender). Strain and puree the vegetables, add in the minced dill and simmer for about 2 or possibly 3 min. Mix cream, adjust seasonings. Chill. Serve in chilled soup bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 469g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 178 | 72% |
| Total Fat 20.29g | 25% |
| Saturated Fat 12.6g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 671mg | 28% |
| Potassium 563mg | 16% |
| Total Carbs 12.08g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.82g | 1% |
| Protein 5.3g | 8% |
