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Peel and slice the onion and put it on to stew in the butter over low heat, covered. Peel the carrots and potatoes and cut them into large chunks. Once the onions are fairly soft, add the carrots and potatoes, salt generously and continue to stew, covered, for about 10 minutes more. Add chicken stock to cover, and simmer until the vegetables are entirely cooked. Take the pot off the heat. Reserve a handful of cilantro leaves for salsa and throw the rest of the cilantro into the soup pot. Puree the soup in a food processor and strain through a medium sieve. Adjust the seasoning with salt and pepper. Make a little salsa to your taste with the onion and peppers, chopped; the lime juice and the reserved cilantro, coarsely chopped. To serve the coup, bring back to a simmer, ladle into bowls and ganish with the salsa. Recipe by: Chez Panisse Vegetables by Alice Waters By Meg Antczak
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|Serving Size: 1 Serving (719g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 108 (33%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 29.7mg||9 %|
|Sodium 861.3mg||30 %|
|Potassium 1220.5mg||32 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 35.8g|
|Protein 14.8g||21 %|
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Calories per serving: 330
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