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    You are in: Home / Recipes / Petite Fermière - Creole Vegetable Soup Recipe
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    Petite Fermière - Creole Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Molly53's Note:

    Comfort food from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 tablespoon butter
    • 2 carrots, peeled and diced
    • 1 small turnip, peeled and diced
    • 3/4 cup cabbage, shredded
    • 6 cups chicken stock or 6 cups beef stock or 6 cups vegetable stock
    • 1 leek, sliced finely
    • 1 cup peas
    • salt
    • 1 potato, peeled and diced
    • 1 tablespoon parsley, minced

    Directions:

    1. 1
      Melt butter in saucepan; add carrots, turnip and cabbage and cook gently for a few minutes.
    2. 2
      Add soup stock, leek, green peas and salt.
    3. 3
      Cover and simmer for 40 minutes.
    4. 4
      Add potato and minced parsley and cook for an additional 20 minutes.

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    Nutritional Facts for Petite Fermière - Creole Vegetable Soup

    Serving Size: 1 (269 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 131.7
     
    Calories from Fat 33
    25%
    Total Fat 3.7 g
    5%
    Saturated Fat 1.5 g
    7%
    Cholesterol 9.2 mg
    3%
    Sodium 289.1 mg
    12%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 2.6 g
    10%
    Sugars 5.8 g
    23%
    Protein 6.6 g
    13%

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