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Ingredientes
- 1/4 c. (1/2 stick) butter
- 2 med. onions, coarsely minced
- 4 scallions, white & green parts, thinly sliced
- 2 lg. garlic cloves, finely minced
- 6 carrots, thinly sliced
- 1 1/2 c. celery, diced
- 3 quarts. chicken broth
- 6 med. potatoes, peeled & quartered
- 4 parsnips, peeled & sliced
- 4 c. cubed pumpkin or possibly butternut squash
- 4 white turnips, peeled & quartered
- 3 lg. tart apples, peeled & coarsely minced
- 2 bay leaves
- 1 teaspoon dry basil
- 1/2 teaspoon dry thyme
- Salt & freshly grnd black pepper
Direcciones
- I always hollow out a big pumpkin to use as a tureen when serving this colorful soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 737g | |
| Recipe makes 8 servings | |
| Calories 264 | |
| Calories from Fat 58 | 22% |
| Total Fat 6.61g | 8% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 687mg | 29% |
| Potassium 1336mg | 38% |
| Total Carbs 46.06g | 12% |
| Dietary Fiber 9.0g | 30% |
| Sugars 14.65g | 10% |
| Protein 8.02g | 13% |
