STEP ONE: Warm the olive oil in a soup pot and slowly cook the garlic and ginger until soft. Add the leeks, raise the heat, and cook until the leeks begin to wilt. Add the carrots, potatoes, bay leaves, chicken stock, 1 teaspoon salt, 1/2 teaspoon pepper, and bring to a boil. Reduce heat and cook slowly until all the vegetables are soft. STEP TWO: Carefully puree the soup in a blender at low speed until very smooth. Return to the pot and add the cream and adjust the salt and pepper. Place into a storage container and cool to room temperature before refrigerating. STEP THREE: Adjust the seasoning and consistency if needed before serving. Serve in chilled soup bowls and garnish with snipped chives. Recipe By : Ed Kasky of Engine Co. No. 28, Los Angeles From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (512g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 159 (56%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 55.2mg||17 %|
|Sodium 843.3mg||29 %|
|Potassium 532mg||14 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 18.2g|
|Protein 12.8g||18 %|
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Calories per serving: 286
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