Try this Nancy Reagans Onion Wine Soup recipe, or contribute your own.
Suggest a better descriptionMelt the butter in a large saucepan. Add the chopped onion and mix well. Add beef broth, celery leaves, and potato. Bring to a boil, cover, and simmer for 30 minutes. Puree the mixture in a blender. Return to the saucepan and blend in wine, vinegar, and sugar. Bring back to a boil and simmer for five minutes. Stir in the cream and parsley, and season to taste with salt and pepper. Heat thoroughly but do not boil. Serve hot. ?1997 Ronald Reagan Presidential Library ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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Serving Size: 1 Serving (1905g) | ||
Recipe Makes: 6 servings | ||
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Calories: 751 | ||
Calories from Fat: 587 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.3g | 87 % | |
Saturated Fat 40.3g | 201 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 205.1mg | 63 % | |
Sodium 5409.5mg | 187 % | |
Potassium 1221.9mg | 32 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 15.4g | ||
Protein 25.9g | 37 % | |
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: 751
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