In a soup pot, saute leeks and onion in butter for 3 minutes. Add potatoes and chicken stock. Bring to a boil and simmer 20 minutes. Put through a sieve or into a blender to puree, and add heavy cream. Season with salt, pepper and nutmeg. Add horseradish and stain the soup if desired. Chill in an ice bath and refrigerate. Just prior to serving, ladle into bowls and garnish with salmon, dill, pickled cabbage and caviar. Nutritional info per serving: 331 cal; 10g pro, 27g carb, 22g fat (57%) Source: Cafe des Artistes, Key West, Fl Miami Herald. 4/11/96 Posted to MC-Recipe Digest V1 #253 Date: Mon, 21 Oct 1996 01:41:07 +0000 From: Marina
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (402g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 176 (67%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 88.3mg||27 %|
|Sodium 567.1mg||20 %|
|Potassium 369mg||10 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 12.4g|
|Protein 9.9g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 264
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!