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Picardy Soup Recipe
|Mild cheddar cheese||200 Milliliter|
|Dry mustard||2 Milliliter|
|Canned tomatoes||540 Milliliter|
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 mg
Sodium 2517.4 mg104.9%
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 185.5% Iron 82.4%
*Based on a 2000 Calorie diet
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.