In a 2 quart microwaveproof casserole, combine the garlic, onion, orange juice, carrots, and potato. Cover tightly and cook on HIGH for 6 to 8 minutes or until tender, stirring once. Puree in a food processor or blender. Pour the cream into the bowl of the food processor, and continue to process until smooth. Return to the casserole and add the broth, black pepper, cayenne, nutmeg, and chopped chives. Stir well and chill for at least 1 hour or up to 4 days. To serve, divide the soup among four bowls. Arrange 3 pieces of chive tops on top of each bowl of soup. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 4|
|Calories from Fat: 79 (35%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 27.6mg||8 %|
|Sodium 392.5mg||14 %|
|Potassium 783.5mg||21 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 25g|
|Protein 8.9g||13 %|
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Calories per serving: 226
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