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Suggest a better descriptionTHE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and soak at least 8 hours or up to 10. Or, for a quick-cook method, place beans in hot water for 1 hour before continuing with the recipe. Combine onion and oil in a 2-quart pot over medium heat on top of the stove and cook, stirring occasionally, for 5 minutes. Add the carrot and celery and cook another 5 minutes. Add the drained beans, stock, ham hock, thyme. Cover, increase heat to high and bring to a boil. Decrease heat to low and cook, covered, for 1 1/2 hours. Place beans and liquid in a food processor or blender and puree until smooth. Pour the puree back into the pot and add lemon juice and sherry. Place a dollop of sour cream in each soup bowl and sprinkle with some chopped fresh dill. Pour the piping hot soup at the table. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 180 | ||
Calories from Fat: 58 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 20.1mg | 6 % | |
Sodium 964.6mg | 33 % | |
Potassium 413mg | 11 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 11.5g | ||
Protein 13g | 19 % | |
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: 180
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