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* Note: See the "Bar Nuts" recipe which is included in this collection. In a large heavy saucepan cook onion, and gingerroot in butter with salt and pepper to taste over moderately-low heat until softened and add carrots, potatoes and broth. Simmer mixture, covered, 15 minutes, or until carrots are very soft. In a blender puree mixture in batches until very smooth, transferring as pureed to a bowl. Stir in 2 teaspoons lime juice and chill soup at least 6 hours or overnight. Thin soup with ice water and season with additional lime juice and salt and pepper. Garnish soup with chopped mint and Bar Nuts. This recipe yields 6 1/2 cups. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9106 broadcast 04-13-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 10-10-1998 Recipe by: Sara Moulton
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|Serving Size: 1 Serving (1720g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1258 (95%)|
|Amt Per Serving||% DV|
|Total Fat 139.8g||186 %|
|Saturated Fat 87.7g||438 %|
|Monounsaturated Fat 35.9g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 366.4mg||113 %|
|Sodium 2819.1mg||97 %|
|Potassium 614.6mg||16 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 14g|
|Protein 7.9g||11 %|
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Calories per serving: 1327
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