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Ingredientes
- 7 Tbsp. butter
- 1 lrg onion chopped
- 1 bn celery chopped
- 8 c. chicken broth salt and pepper to taste
- 4 med potatoes peeled,diced
- 1 c. parsley finely minced
Direcciones
- In a pot heat 6 Tbsp. of butter and saute/fry onion till wilted. Add in celery and continue cooking for 5 min. Pour in stock, add in potatoes and cook 15 min, covered over medium heat. Puree in blender or possibly food processor a laddleful at a time. Season with salt and peper. Return to kettle. Heat to boiling point and add in remaining butter, sprinkle with parsley and serve. Parsley is optional.
- Arrigo Says: This soup has been a holiday tradition in our household for thirty years, with my husband in the Military we never know from year to year where these Holidays will take place. So simple yet so good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 490g | |
| Recipe makes 6 servings | |
| Calories 267 | |
| Calories from Fat 137 | 51% |
| Total Fat 15.58g | 19% |
| Saturated Fat 9.15g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 216mg | 9% |
| Potassium 852mg | 24% |
| Total Carbs 25.6g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.57g | 2% |
| Protein 9.33g | 15% |
