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Catherine, I just made a version of this soup this week for my teen daughter who was home with pneumonia- she lapped it up. The idea of potato buds as a thickener makes this a very fast soup- I'm saving it!
xoxo Pattie
A delicious and elegant soup has just been created! What a welcome treat with all of this cold weather!
Enjoy with Love,
Catherine
Ingredients
- 1 bunch of scallions â chopped
- 1 large handful of fresh Italian parsley â shopped
- 4 cloves of garlic â chopped
- ½ yellow onion â sliced thin
- 2 stalks of celery - chopped
- 2 pats of butter
- 1 cup of potato buds
- 1 cup of milk
- 4 cups of chicken broth
- Drizzles of olive oil
Directions
- In a medium sized sauce pot place a few drizzles of olive oil and the pats of butter and heat. Add the scallions, parsley, garlic, onion and celery and sauté until the onion is clear.
- Add the chicken broth and continue to simmer on low for a few minutes.
- Add the milk and stir and then while gently stirring add the potato buds. Simmer on low for another few minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 5 servings | |
| Calories 90 | |
| Calories from Fat 31 | 34% |
| Total Fat 3.5g | 4% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 347mg | 14% |
| Potassium 430mg | 12% |
| Total Carbs 10.35g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.89g | 3% |
| Protein 4.63g | 7% |
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