In a large saucepan, heat 2 tablespoons of the olive oil. Add the potatoes, onions, garlic, ginger, curry powder, and chile. Saute over moderate heat until soft but not brown. Add the wine and stock and bring to a boil. Reduce the heat and simmer until the vegetables are very tender, approximately 8 to 10 minutes. Remove from base, in batches if necessary. Chill for at least 4 hours or overnight. In a small saute pan, heat the remaining 1 tablespoon of olive oil. Add the red bell pepper and saute until softened. Set aside. Combine the chilled soup base, cream, buttermilk, lime juice, corn, cilantro, jicama, shrimp, and sauteed pepper. Season to taste with salt and pepper and drops of Tabasco. Serve cold, garnished with chopped chives. This recipe yields 6 to 8 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9635 broadcast 07-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Recipe by: John Ash Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 32 (25%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 61.6mg||19 %|
|Sodium 193.7mg||7 %|
|Potassium 414.2mg||11 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 10.3g|
|Protein 12.5g||18 %|
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Calories per serving: 130
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