Delmonico’s Chef’s Potage Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Delmonico’s Chef’s Potage

THE GLOBE - TORONTO
6Ingredients
35Minutes
45Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Description

The Daily Recipe By Delmonico’s Chef from The Globe (1844-1936), Oct 22, 1921.

Ingredients

US|METRIC
4 SERVINGS
  • 1 pint chicken broth
  • 1 pint tomatoes (cooked puree of)
  • 2 ounces very fine vermicelli
  • salt
  • boiling water
  • Parmesan cheese
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Mix one pint of excellent chicken broth and one pint of cooked puree of tomatoes.
    2. Cook two ounces of very fine vermicelli separately in salted boiling water.
    3. An instant only is needed to poach the vermicelli. Drain them and mix with the tomato puree and chicken broth.
    4. Serve very hot. This soup should be accompanied with grated parmesan cheese.
    Discover more recipes from The Globe - Toronto

    NutritionView More

    45Calories
    Sodium13% DV300mg
    Fat3% DV2g
    Protein8% DV4g
    Carbs1% DV4g
    Fiber3% DV<1g
    Calories45Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol<5mg1%
    Sodium300mg13%
    Potassium280mg8%
    Protein4g8%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber<1g3%
    Sugars2g4%
    Vitamin A15%
    Vitamin C15%
    Calcium6%
    Iron0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    PlanShop