Peel and roughly chop all the vegetables, including the ginger. Melt butter in a large pan, add the vegetables and fry gently until soft. Add garlic. Add water, honey and seasoning. Bring to the boil and simmer gently until vegetables are soft. liquidize soup. Rinse pan and return soup to it, passing it through a medium sieve. Reserve 1tbsp cream. Add the rest to soup and heat. Check seasoning and adjust. Serve in soup bowls swirling the reserve cream with tip of a knife. Garnish with chopped chives. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (947g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 508 (91%)|
|Amt Per Serving||% DV|
|Total Fat 56.4g||75 %|
|Saturated Fat 35.4g||177 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 178.6mg||55 %|
|Sodium 49.9mg||2 %|
|Potassium 234.9mg||6 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 10.7g|
|Protein 3.1g||4 %|
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Calories per serving: 556
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