1.Melt the butter in a stockpot. 2. Add leeks and cook until soft. 3. Add shallots and celery and cook 1 minute 4. Add carrots and cook 2 minutes 5. Add potatoes and cook 3 minutes 6. Pour in broth, salt and pepper and simmer 30 to 40 minutes partially covered until vegetables are tender. 7. Put everything in a blender ( do it in 2 parts) and run the machine until soup becomes smooth 8. Let cool and chill at least 6 hours. 9. Stir in cream, rind, orange juice and ginger 10 serve decorated with a slice of orange peel. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #879 by Leon & Miriam Posvolsky
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|Serving Size: 1 Serving (3437g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2104 (72%)|
|Amt Per Serving||% DV|
|Total Fat 233.8g||312 %|
|Saturated Fat 133.5g||667 %|
|Monounsaturated Fat 73.6g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 799.5mg||246 %|
|Sodium 4619mg||159 %|
|Potassium 3505.7mg||92 %|
|Total Carbohydrate 120.9g||36 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 120.7g|
|Protein 83g||119 %|
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Calories per serving: 2908
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