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Scandinavian Creamy Vegetable Soup Recipe
|Sliced carrot||2 Cup (32 tbs)|
|Frozen english peas||1 Cup (16 tbs), thawed|
|Cauliflower flowerets||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned low sodium chicken broth||2 Cup (32 tbs), undiluted|
|Thinly sliced romaine lettuce||2 Cup (32 tbs)|
|All purpose flour||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Skim milk||2 1⁄2 Cup (40 tbs), divided|
|Chopped fresh parsley||2 Tablespoon|
|Dried whole dill weed||1⁄2 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 920 Calories from Fat 60
% Daily Value*
Total Fat 7 g10.7%
Saturated Fat 2 g10.2%
Trans Fat 0 g
Cholesterol 11.6 mg
Sodium 1402.1 mg58.4%
Total Carbohydrates 169 g56.3%
Dietary Fiber 24.4 g97.4%
Sugars 57.9 g
Protein 54 g108.2%
Vitamin A 1087.4% Vitamin C 270.7%
Calcium 106.1% Iron 72.5%
*Based on a 2000 Calorie diet
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
Add lettuce; cook, uncovered, 1 minute.
Combine flour and 1 cup milk, stirring until smooth.
Add flour mixture, remaining 1 1/2 cups milk, parsley, dillweed, salt, and pepper to vegetable mixture.
Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly.
Ladle soup into individual bowls.