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Potato and Spring Onion Soup

All You APRIL 2005

  • Yield:

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.

Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 3g
  • Saturated fat: 0g
  • Protein: 6g
  • Carbohydrate: 24g
  • Fiber: 9g
  • Cholesterol: 0mg
  • Sodium: 1mg
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Potato and Spring Onion Soup recipe

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