Cream Of Olive Soup With Celery And Almonds

1. Heat a saucepan on slow flame.

2. Melt butter in it.

3. Add flour and blend it gradually as you do so.

4. Stir-cook this continuously for 2 minutes.

5. Add stock and allow to simmer.

6. Stir in olives and cream.

7. Allow to simmer for 2 minutes.

8. Add salt, pepper, celery, almonds, spring onions and parsley.

9. Serve hot.

10. Enjoy!

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Nutrient	Quantity
Total fats	92.9109 g
Protein	14.4173 g
Carbohydrates	26.7974 g
Energy	966.6417 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3187 g
Water	1054.033 g
Aspartic acid	1.0933 g
Calcium, Ca	333.0087 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0096 g
Lutein + zeaxanthin	502.676 g
Fiber, total dietary	5.5759 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0468 g
Fatty acids, total saturated 22:0	0.018 g
Carotene, beta	1530.912 g
Niacin	4.0573 mg
Vitamin A, RAE	640.5232 g
Fatty acids, total trans-polyenoic	0.2832 g
Arginine	1.2999 g
Riboflavin	0.7048 mg
Fatty acids, total trans-polyenoic 22:4	0.012 g
Fatty acids, total polyunsaturated 15:0	0.433 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1473 g
Fatty acids, total saturated 20:1	0.1082 g
Glutamic acid	2.5822 g
Sodium, Na	2890.443 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0164 g
Total lipid (fat)	92.9109 g
Manganese, Mn	0.8698 mg
Fructose	0.4699 g
Proline	0.768 g
Fatty acids, total saturated 16:0	14.9981 g
Fatty acids, total polyunsaturated 16:1 t	0.1308 g
Fatty acids, total saturated 8:0	0.4614 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.0864 g
Sucrose	3.6097 g
Choline, total	27.4024 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.2256 g
Fatty acids, total polyunsaturated 18:1 t	1.0692 g
Sugars, total	9.6622 g
Serine	0.5773 g
Fatty acids, total saturated 10:0	1.1144 g
Fatty acids, total saturated 18:0	5.7571 g
Fatty acids, total saturated 20:4 undifferentiated	0.0696 g
Vitamin B-6	0.2245 mg
Selenium, Se	3.906 g
Ash	10.14 g
Vitamin D	75.6 IU
Fatty acids, total saturated 18:1 undifferentiated	36.5726 g
Pantothenic acid	1.6263 mg
Phenylalanine	0.6061 g
Fatty acids, total polyunsaturated 22:1 c	0.0036 g
Copper, Cu	0.8668 mg
Betaine	0.1017 mg
Thiamin	0.8385 mg
Retinol	486 g
Methionine	0.3509 g
Iron, Fe	2.3831 mg
Carbohydrate, by difference	26.7974 g
Phosphorus, P	455.85 mg
Folate, total	80.6337 g
Tocopherol, gamma	0.3458 mg
Fatty acids, total saturated 4:0	0.8784 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0108 g
Fatty acids, total saturated 22:1 undifferentiated	0.0036 g
Lycopene	65.8625 g
Alanine	0.5605 g
Cholesterol	135.6 mg
Valine	0.6847 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0501 g
Fatty acids, total saturated 18:2 undifferentiated	15.6742 g
Glycine	0.6577 g
Carotene, alpha	601.189 g
Glucose (dextrose)	1.4244 g
Fatty acids, total saturated 14:0	4.0711 g
Zinc, Zn	2.8177 mg
Isoleucine	0.5463 g
Fatty acids, total saturated 12:0	1.2605 g
Fatty acids, total polyunsaturated	16.1812 g
Fatty acids, total saturated 14:1	0.4129 g
Fatty acids, total polyunsaturated 17:1	0.078 g
Leucine	0.9375 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.2784 g
Tocotrienol, alpha	0.1179 mg
Fatty acids, total trans-polyenoic 18:3i	0.0048 g
Vitamin A, IU	4699.2072 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.024 g
Folate, DFE	80.6337 g
Tryptophan	0.2636 g
Vitamin C, total ascorbic acid	13.3525 mg
Phytosterols	76.101 mg
Fatty acids, total polyunsaturated 16:1 c	0.6564 g
Galactose	0.2433 g
Fatty acids, total polyunsaturated 18:1 c	8.5443 g
Fatty acids, total saturated 20:0	0.0564 g
Fatty acids, total saturated 6:0	0.7309 g
Lactose	3.504 g
Tyrosine	0.5133 g
Vitamin B-12	0.192 g
Vitamin K (phylloquinone)	115.2165 g
Fatty acids, total saturated	33.1947 g
Histidine	0.3281 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0024 g
Fatty acids, total monounsaturated	38.173 g
Threonine	0.5085 g
Folate, food	80.6337 g
Fatty acids, total polyunsaturated 17:0	0.252 g
Vitamin D (D2 + D3)	1.92 g
Fatty acids, total polyunsaturated 24:0	0.0108 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0024 g
Cryptoxanthin, beta	0.1438 g
Vitamin D3 (cholecalciferol)	1.92 g
Vitamin E (alpha-tocopherol)	12.0033 mg
Fatty acids, total trans	1.4832 g
Fatty acids, total trans-monoenoic	1.2 g
Magnesium, Mg	71.8307 mg
Lysine	0.4386 g
Potassium, K	671.8712 mg
Cystine	0.1833 g
Fluoride, F	5.8166 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Spring onion	2 tablespoons	3.84	0.8808	0.0228
Celery	0.5 cup	8.08	1.4999	0.0859
Vegetable stock	4.25 cups	46.9625	8.735	0.6575
Heavy Cream	1 cup	408	3.288	43.296
Parsley	1 tablespoon	1.368	0.2405	0.03
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Almond	2 tablespoons	240.448	0	27.2
purpose flour	3 tablespoons	0	0	0
black olive	1 cup	0	0	0