looks good
In a large saucepan, sweat onion, fennel and carrots until onions start to turn clear. Add butter and Herbsaint. When butter is melted, stir in flour and cook 5 minutes. Add oyster liquor and baking soda dissolved in the water. Add mustard greens and bring to a boil. Boil 10 minutes and then turn down to a simmer.
In a separate pot, heat milk and cream until almost boiling, then add to the soup. Do not boil the soup once the milk is in. Continue to simmer 10 more minutes. Season with hot sauce and salt and black pepper to taste, then serve immediately. Garnish each bowl with broiled oysters, bacon, sliced green onions and a pinch of the fennel greens.
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Serving Size: 1 recipe (1524g) | ||
Recipe Makes: 1 | ||
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Calories: 1389 | ||
Calories from Fat: 836 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.9g | 124 % | |
Saturated Fat 54.5g | 273 % | |
Monounsaturated Fat 23.5g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 429.6mg | 132 % | |
Sodium 1575.6mg | 54 % | |
Potassium 2827.8mg | 74 % | |
Total Carbohydrate 96.1g | 28 % | |
Dietary Fiber 14.8g | 59 % | |
Sugars, other 81.2g | ||
Protein 50.8g | 73 % | |
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: 1389
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