Try this Grilled Chicken and Green Chili Soup W/cilantro Cream recipe, or contribute your own.
Suggest a better descriptionIn a large stockpot, saute all vegetables in the butter for about 10 minutes or until wilted. Add flour to make a roux, then add hot chicken stock and remaining ingredients. Simmer for 10 minutes. For cilantro cream: Put all ingredients in a blender and blend until smooth. Put cream in a squeeze bottle or a baggie with one corner snipped off. Put soup in individual serving bowls. Garnish with cilantro cream and chopped scallions. Posted to FOODWINE Digest 02 Jan 97 Recipe by: Chef Rich Lemoine, Salt Marsh Tavern, Kennebunkport, ME From: Laura Hunter
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Serving Size: 1 Serving (5444g) | ||
Recipe Makes: 1 | ||
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Calories: 6121 | ||
Calories from Fat: 4168 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 463.1g | 617 % | |
Saturated Fat 266.5g | 1333 % | |
Monounsaturated Fat 132.8g | ||
Polyunsanturated Fat 28.6g | ||
Cholesterol 1390.2mg | 428 % | |
Sodium 8342.8mg | 288 % | |
Potassium 6938.2mg | 183 % | |
Total Carbohydrate 292.8g | 86 % | |
Dietary Fiber 16.2g | 65 % | |
Sugars, other 276.6g | ||
Protein 208.9g | 298 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6121
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