Potato and Spring Onion Soup

Nutritional Information

Calories 142
Fat 3 g
Satfat 0 g
Protein 6 g
Carbohydrate 24 g
Fiber 9 g
Cholesterol 0 mg
Sodium 1 mg

Ingredients

2 pounds peeled, small white new potatoes
1 pound chopped scallions
1 quart chicken broth

Preparation

Place 2 lb. peeled, small white new potatoes, 1 lb. chopped scallions and 1 qt. chicken broth in a large saucepan; bring to a boil. Reduce heat and simmer for about 20 minutes. Remove from heat and cool for 15 minutes. Puree in batches, return to saucepan and reheat.

Note:

April 2005
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