** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Peel and slice the onion and put it on to stew in the butter over low heat, covered.
2. Peel the carrots and potatoes and cut them into large chunks.
3. Once the onions are fairly soft, add the carrots and potatoes, salt generously and continue to stew, covered, for about 10 minutes more.
4. Add chicken stock to cover, and simmer until the vegetables are entirely cooked.
5. Take the pot off the heat. Reserve a handful of cilantro leaves for salsa and throw the rest of the cilantro into the soup pot.
6. Puree the soup in a food processor and strain through a medium sieve.
7. Adjust the seasoning with salt and pepper. Make a little salsa to your taste with the onion and peppers, chopped; the lime juice and the reserved cilantro, coarsely chopped.
8. To serve the coup, bring back to a simmer, ladle into bowls and garnish with the salsa.
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Dietary Notes:
This recipe is low-cholesterol with 17.83mg per serving
This recipe is high in Vitamin A with 290% of your daily recommended intake per serving. This recipe is high in Vitamin C with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Potato, Poultry, Cilantro, Onion allergies.
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