Picardy Soup Recipe
Ingredients
| Potatoes | 500 Milliliter | |
| Onions | 60 Milliliter | |
| Celery | 125 Milliliter | |
| Water | 625 Milliliter | |
| Butter | 30 Milliliter | |
| Flour | 30 Milliliter | |
| Mild cheddar cheese | 200 Milliliter | |
| Dry mustard | 2 Milliliter | |
| Savory | 5 Milliliter | |
| Lemon | 1⁄2 | |
| Canned tomatoes | 540 Milliliter | |
| Sugar | 2 Milliliter | |
| Salt | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1732 Calories from Fat 733
% Daily Value*
Total Fat 91 g139.9%
Saturated Fat 51.3 g256.6%
Trans Fat 0 g
Cholesterol 276.2 mg92.1%
Sodium 2905 mg121%
Total Carbohydrates 173 g57.7%
Dietary Fiber 28.8 g115.2%
Sugars 10.9 g
Protein 74 g148.1%
Vitamin A 149.6% Vitamin C 302.3%
Calcium 185.6% Iron 82.4%
*Based on a 2000 Calorie diet
Directions
Cover and microwave at HIGH 15 to 18 minutes or until vegetables are tender.
Stir twice during cooking.
Place the butter in a 4-cup (1 L) microwave-safe bowl and melt 1 minute at HIGH.
Stir in the flour.
Mix well and add the milk.
Microwave at HIGH 6 to 8 minutes, stirring twice.
When creamy, add the grated cheese, dry mustard, savory and the grated lemon rind.
Stir well and add to the cooked vegetables.
(Do not drain; the water is part of the soup.) Add tomatoes and sugar.
Salt and pepper to taste.
Microwave at HIGH 10 minutes, stirring twice.
To serve, garnish with chopped parsley.
Chef
