Avocado Soup with Salsa Fresca
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INGREDIENTS
- 1 c Mexican crema,, recipe
- Sea salt and freshly ground
- 4 lg Ripe avocados
- 3 c Chicken Stock
- 2 Limes, Juice of
INSTRUCTIONS
Push the avocados through a fine sieve. Place the avocado puree in a mixing bowl. Add the lime juice. Gradually add the chicken stock, stirring constantly. When the avocado has been thoroughly blended with the broth, slowly add the crema. The mixture should be smooth and creamy. Season with salt and pepper. Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish. Yield: 4 servings Posted to MC-Recipe Digest V1 #331 Recipe by: TOO HOT TAMALES SHOW #TH6267 From: Meg Antczak
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2332g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1827 | ||
| Calories from Fat: 1217 (67%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 135.2g | 180 % | |
| Saturated Fat 21.7g | 109 % | |
| Monounsaturated Fat 87.2g | ||
| Polyunsanturated Fat 17.7g | ||
| Cholesterol 43.2mg | 13 % | |
| Sodium 2117.2mg | 73 % | |
| Potassium 5514.4mg | 145 % | |
| Total Carbohydrate 126.8g | 37 % | |
| Dietary Fiber 54.2g | 217 % | |
| Sugars, other 72.6g | ||
| Protein 52.7g | 75 % | |
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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. |
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Calories per serving: 1827
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