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Suggest a better descriptionIn a soup ot, heat the olive oil. When tthe oil is hot, add the onions, garlic cloves, and bay leaves. Season with salt and pepper. Saute the onion mixture until the onions are caramelized, about 7 minutes. Stir in the stock, minced garlic, basil, and thyme. Bring the liquid to a boil. Reduce to a simmer and simmer for 40 minutes. Turn the heat up and whisk in the bread and cream. Continue whisking until the bread has dissolved into the soup for about 10 minutes. With a hand-held blender, puree the soup until smooth. Whisk in the Parmigiano-Reggiano cheese and parsley. Season with salt and pepper. Source: Essence of Emeril, #EE2338, TVFN formatted by Lisa Crawford, 6/21/96 Date: 22 Jun 96 00:14:40 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> MM-Recipes Digest V3 #173 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (664g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 323 | ||
Calories from Fat: 135 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 40.1mg | 12 % | |
Sodium 1048mg | 36 % | |
Potassium 733.4mg | 19 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 25.2g | ||
Protein 20g | 29 % | |
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: 323
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