Melt butter over low heat, add leek, onion & garlic & cook, covered w/buttered wax paper & lid, stir occasionally 15-20min, til onion softens. Add stock & potato, simmer, covered 15min, til potato is tender, & puree in blender/processor. Return puree to pan, stir in cream, dried sage, salt & white pepper to taste & reheat over low heat. put in bowls & top w/port, fresh sage & Stilton. Source: Gourmet, Feb87,pp108
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (422g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 243 (71%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 82.5mg||25 %|
|Sodium 673.7mg||23 %|
|Potassium 340.3mg||9 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 11.3g|
|Protein 10.9g||16 %|
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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: 341
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