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Suggest a better descriptionIn a large heavy saucepan melt the margarine over moderate heat. Add the onion, leek and celery and cook, uncovered, stirring, occasionally, until the vegetables are tender, 6-8 minutes> Do not brown. Add the potatoes, stir in the chicken broth and bring to a boil. Reduce to simmer and cook until the potatoes are tender, about 20 minutes. In blender or food processor, puree the soup in 2 or 3 batches, whirling each batch about 30 seconds. Stir in the buttermilk, chives, lemon juice and red pepper sauce. Cover the soup and refrigerate at least 2 hours before serving. Thin with additional cold buttermilk if desired.
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Serving Size: 1 Serving (758g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 257 | ||
Calories from Fat: 122 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 1363.2mg | 47 % | |
Potassium 851.4mg | 22 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 19.4g | ||
Protein 14.7g | 21 % | |
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: 257
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