Saute the leeks, onions, celery, and cucumbers in butter. Add sherry, chicken stock and seasonings and let cook 20 minutes. Add roux* to thicken and then add light cream. Cook 15 minutes and cool. Add the orange juice and serve cold. *Roux-Mixture of melted butter and flour used to thicken soups and sauces
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|Serving Size: 1 Serving (743g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1008 (85%)|
|Amt Per Serving||% DV|
|Total Fat 112g||149 %|
|Saturated Fat 69g||345 %|
|Monounsaturated Fat 32.7g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 379.5mg||117 %|
|Sodium 493.3mg||17 %|
|Potassium 881.5mg||23 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 28.3g|
|Protein 19.3g||28 %|
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Calories per serving: 1186
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