messy and labor-intensive
1. Peel and mash the avocado, stir in the lemon juice and set aside.
2. Heat the oil in a stock pot, saute the leek, corn, garlic, tomatoes and chile for about 2 to 3 minutes.
3. Put half of those veggies in a food processor with the avocado and blend until smooth.
4. Return to the pot, add the vegetable stock and the half & half. Cook gently for about 3 to 4 minutes until hot. do not let boil.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 151 | ||
Calories from Fat: 95 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 9.9mg | 3 % | |
Sodium 378.1mg | 13 % | |
Potassium 401.9mg | 11 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 10.6g | ||
Protein 2.7g | 4 % | |
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: 151
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