Try this Vichyssoise (Leek Potato Soup) recipe, or contribute your own.
Suggest a better descriptionFrench cooking often engages in the forbidden mixture (milk and meat) . Start by sauteing the minced leeks and onion in the margarine. Add the stock/broth and the sliced potatoes and bring to a boil and then simmer for 20 minutes (all veggies should be tender). Put the veggies/broth mixture though a blender or food processor and then put back in pot. Add the remaining ingredients and heat thoroughly while stirring, but do not bring to a boil. Serve either hot or cold. Formatted by Auntie_e@Prodigy.com for Meal Master w/MMbuster, Nov. 97 Posted to JEWISH-FOOD digest by Nancy Berry
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 1 servings | ||
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Calories: 403 | ||
Calories from Fat: 403 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.3g | 60 % | |
Saturated Fat 8.5g | 43 % | |
Monounsaturated Fat 21.8g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 683.4mg | 24 % | |
Potassium 14.5mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.5g | ||
Protein 0.1g | 0 % | |
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: 403
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