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For example, a 1-cup serving of a low-sodium vegetable soup contains 549 milligrams of potassium (12% of the Daily Value). Related: What Happens to Your Body When You Eat Potassium Reduced-Sodium ...
Plus, the sodium content for this soup (while still high) is lower than many other fast-food soups. Nutrition information for a small (10-oz.) serving of El Pollo Loco’s Chicken Tortilla Soup ...
1 (10.5-ounce) can condensed cream of celery soup (or cream of fill-in-the-blank soup of your choice) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
Instant mashed potatoes have substantially more sodium than fresh potatoes, and much less dietary fiber. In other respects they are similar to mashed fresh potatoes in their nutritional qualities, about two-thirds starch by dry weight, with smaller amounts of protein, dietary fiber, and vitamins.
Leek soup, or Leek and Potato soup, (Welsh: cawl cennin) is a soup based on potatoes, leeks, broth [1] (usually chicken), and heavy cream. [2] Other ingredients used may be salt, pepper, and various spices. Generally the potatoes are diced and cooked in broth, while the leeks are chopped and sautéed. After this, all ingredients are combined ...
Leek and potato soup is a traditional staple of French cuisine. Elizabeth David (1984) comments that the ancestor of vichyssoise was "every French housewife's potato and leek soup". [1] 19th-century French cookbooks give recipes for a simple leek and potato soup, called potage Parmentier or potage à la Parmentier. [2] [3] [n 1]
Soup Recipes. With broths made and leaves falling, soup season is here, and these 12 dairy-free soup recipes are perfect for autumn and winter. All the recipes are gluten-free, dairy-free, and ...
The potatoes can aid in thickening the soup. [6] Chicken stock can also be used as an ingredient, as can salt pork, bacon, crackers and corn starch, the latter as a thickener. [2] [4] [6] [9] [10] Corn cobs can be used as an ingredient when preparing fresh stock for the dish, and cooking them down can also serve to thicken the soup.