Saute celery and onion in butter for 5 minutes or until tender. Add minced garlic and saute another minute. Stir in potatoes, parsley and broth. Bring to a boil. Cover and simmer for 20 minutes or until potatoes are tender. Place half of mixture into blender and process for 45 seconds. Repeat with remaining mixture. Stir in pepper and salt. Serve immediately. (From "Open Door Cookbook," Open Door Animal Sanctuary, St. Louis, MO) (MMd by Nancy Hagfors - N.HAGFORS/GEnie) Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (1866g)|
|Recipe Makes: 1|
|Calories from Fat: 1646 (82%)|
|Amt Per Serving||% DV|
|Total Fat 182.9g||244 %|
|Saturated Fat 60.9g||304 %|
|Monounsaturated Fat 71.9g|
|Polyunsanturated Fat 41.4g|
|Cholesterol 197.1mg||61 %|
|Sodium 1682.9mg||58 %|
|Potassium 2800.1mg||74 %|
|Total Carbohydrate 78.8g||23 %|
|Dietary Fiber 18.4g||74 %|
|Sugars, other 60.4g|
|Protein 21.2g||30 %|
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Calories per serving: 2001
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