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Garlic Soup Royale

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Submitted by Missy2

YIELD

servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

40 4E+1
EACH EACH GARLIC CLOVES
2 473
CUPS ML ONIONS
chopped
1 237
CUP ML SWEET BELL PEPPERS
chopped *
½ 118
CUP ML CARROTS
chopped
½ 118
CUP ML CELERY
chopped
1 237
CUP ML BREAD CRUMBS
28 809.2
OUNCES ML/G TOMATOES, CANNED
italian plum
5 1.2
CUPS L CHICKEN BROTH
rich
½ 2.5
TEASPOON ML CAYENNE PEPPER
½ 2.5
TEASPOON ML CURRY POWDER
½ 2.5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML SALT
1 15
TABLESPOON ML OREGANO
1 15
TABLESPOON ML THYME *
1 1
X X OLIVE OIL *
1 237
1 237
2 473
CUPS ML MILK, SKIM

Directions

In the olive oil, sauté onions, garlic, celery and carrots until soft.

Stir in flour and mix thoroughly.

Cook 5 minutes while stirring.

Do let not burn. Add tomatoes, breadcrumbs and stock.

Bring to boil. Simmer 15 minutes.

Let cool. slightly. Add cream and or milk while puree’ing through blender.

Garnish with finely chopped scallions, and serve very hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 952g (33.6 oz)
Amount per Serving
Calories 790 33% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 1643mg 68%
Total Carbohydrate 37g 37%
Dietary Fiber 9g 34%
Sugars g
Protein 57g
Vitamin A 80% Vitamin C 96%
Calcium 52% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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